Creamy Mexican Street Corn Esquites Recipe You’ll Love!
Bring the vibrant flavors of Mexico to your kitchen with this easy and delicious Creamy Mexican Street Corn Esquites. Perfect for any occasion, this dish combines sweet corn, zesty lime, and creamy textures for a delightful experience.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling, Grilling, Sautéing
- Cuisine: Mexican
Ingredients
- Fresh corn (on the cob or kernels)
- Mayonnaise
- Mexican crema (or sour cream)
- Lime juice
- Chili powder
- Salt
- Pepper
- Cotija cheese (or feta or Parmesan)
- Fresh cilantro (or parsley)
Instructions
- Cook the Corn: If using corn on the cob, boil or grill the corn until tender, about 5-7 minutes. Once cooked, let it cool slightly and then cut the kernels off the cob. If using frozen corn, sauté it in a skillet over medium heat until heated through and slightly charred, about 5-7 minutes.
- Prepare the Sauce: In a mixing bowl, combine mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, salt, and pepper. Mix well until smooth.
- Mix Corn with Sauce: Add the cooked corn kernels to the sauce mixture. Stir until all the corn is evenly coated with the creamy sauce.
- Add Cheese and Cilantro: Crumble cotija cheese into the mixture and add chopped cilantro. Gently fold everything together until combined.
- Serve: Spoon the esquites into individual cups or bowls. Top with extra cheese, a sprinkle of chili powder, and a wedge of lime for garnish. Enjoy warm or at room temperature!
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: To enhance your experience, consider adding diced jalapeños for heat, turning it into a meal with grilled chicken or shrimp, or making it vegan with substitutes. Garnish creatively with avocado or chipotle sauce for extra flavor.