Esquites Recipe
Mexican · Side dish · 25 min total
Esquites are a popular Mexican street food made with fresh corn kernels, sautéed with butter, chili, lime, and crema. This quick recipe brings the authentic flavor of street cart esquites to your home kitchen.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 4 ears fresh corn, husked
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped white onion
- 1 jalapeño, seeded and minced
- 1/4 cup mayonnaise
- 2 tablespoons Mexican crema or sour cream
- 1/4 cup crumbled Cotija cheese
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- Salt to taste
Instructions
- Cut the corn kernels off the cobs. Use a sharp knife and cut downward; you should have about 3 cups of kernels.
- Melt butter in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they start to char and pop, about 8-10 minutes.
- Add the onion and jalapeño; cook for 2 more minutes until softened. Remove from heat.
- In a small bowl, whisk together mayonnaise, crema, lime juice, and chili powder.
- Transfer the corn mixture to a serving bowl. Drizzle with the crema mixture, sprinkle with Cotija cheese and cilantro. Toss gently to combine. Season with salt to taste. Serve immediately.
Tips
- Frozen corn can be substituted; thaw and pat dry before cooking.
- Adjust chili powder to your preferred spice level.
- Esquites are best served warm, but can be refrigerated for up to 2 days.
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