Mexican · Main · Easy
Esquites
Mexican street corn off the cob, sauteed and tossed with mayo, cotija, lime, and chile. All the elote flavor in a cup.
The whole recipe in 60 seconds
Esquites, in 5 ideas
- Esquites are the spoonable version of elote, perfect for parties
- Charring the corn in a dry hot pan mimics the street grill flavor
- Cotija is salty and crumbly; feta works as a substitute
- Serve in small cups with spoons for the authentic street food feel
- Frozen corn works great and chars even better than fresh
What you need
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 2 tbsp butter
- 1/4 cup mayo
- 1/2 cup crumbled cotija cheese
- 1 tsp chile powder
- 1 lime, juiced
- 1/4 cup chopped cilantro
- Salt to taste
How to make it
Directions
- Melt the butter in a skillet over high heat.
- Add the corn and cook undisturbed 3 minutes until charred in spots.
- Stir and cook 3 more minutes.
- Remove from heat and toss with mayo, lime juice, and salt.
- Serve in cups topped with cotija, chile powder, and cilantro.
Money saver. Buy corn in the big frozen bags; it is picked at peak ripeness and costs a fraction of fresh out of season.