I was well into my twenties before I first tasted esquites—Mexico’s iconic street corn served off the cob—and it completely changed how I viewed corn as an ingredient. Up until then, I only knew corn as a simple side dish, usually boiled and served plain. But that first bite of esquites, bursting with creamy, tangy, spicy flavors, made me realize how vibrant and exciting corn could be when prepared right. That moment sparked something in me as a cook, and now it’s a staple in my kitchen whenever I want to bring a bit of street-food magic indoors.
Why You’ll Love This Recipe
There are so many reasons why I come back to this esquites recipe again and again. First of all, it’s packed with flavor in every bite. From the buttery corn to the creamy mayonnaise and the sharpness of cotija cheese, each ingredient plays its part perfectly. The freshness of lime and cilantro brings it all together with a burst of brightness.
But more than just being delicious, this recipe is…
Versatile
You can serve esquites as a side dish, appetizer, or even a snack in a cup for your guests. It’s ideal for summer BBQs, family dinners, or even quiet nights when you want something special but easy.
Budget-Friendly
You don’t need expensive ingredients here. Corn, mayonnaise, lime, cheese—simple pantry items, most of which you probably already have. Even better, you can adjust the spice level depending on who you’re cooking for, which keeps it accessible for everyone.
Ingredients for Flavorful Street Corn Esquites
Here’s everything you need to make this satisfying dish:
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4 tablespoons unsalted butter
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2 cups fresh corn kernels (about 4 medium cobs)
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2 garlic cloves, finely minced
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1 jalapeño pepper, minced (remove seeds for less heat)
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1/4 cup mayonnaise
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1/4 cup crumbled cotija cheese (plus extra for topping)
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2 tablespoons finely chopped cilantro
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1/2 teaspoon salt
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2 tablespoons fresh lime juice (from 1 lime)
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Chili powder, to taste
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1 teaspoon paprika (optional)
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1 teaspoon chili lime seasoning (optional)
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Lime wedges for serving
This list might seem long, but every item contributes to the dish’s bold and layered flavors. And once you’ve tasted the result, you’ll agree it’s worth every bit of prep.
How to Make This Recipe
Making esquites at home is simpler than you might think. The entire process takes just about 15 minutes, and it’s mostly hands-on cooking. Once you’ve prepared all your ingredients, everything comes together quickly in one skillet. Here’s exactly how I make it.
Step-by-Step Instructions for Making
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Start with the Corn:
First, heat a large skillet over medium heat. Add the 4 tablespoons of unsalted butter. Let it melt fully, but don’t let it brown. Once melted, add the 2 cups of fresh corn kernels. Stir to coat them evenly in the butter. Cook the corn, stirring occasionally, for about 4 to 5 minutes. You want some kernels to get lightly charred—that’s where a lot of flavor develops. -
Add Garlic and Jalapeño:
As soon as the corn begins to brown slightly, stir in the 2 minced garlic cloves and the 1 minced jalapeño pepper. Cook for another 1 to 2 minutes, just until fragrant. Stir constantly to avoid burning the garlic. -
Remove from Heat:
Once the garlic and jalapeño are softened and aromatic, take the skillet off the heat. Let it cool slightly for 1 minute before moving to the next step. This helps avoid breaking the emulsion when you add the mayonnaise. -
Mix in the Creamy Ingredients:
In the same skillet, add 1/4 cup mayonnaise and stir until all the corn is well coated. The residual heat helps melt and combine the flavors. -
Season Well:
Sprinkle in 1/2 teaspoon salt, 2 tablespoons of freshly squeezed lime juice, and mix in 2 tablespoons of finely chopped cilantro. Then stir in the 1/4 cup of crumbled cotija cheese. Mix well to distribute everything evenly. -
Add Seasonings to Taste:
Depending on your flavor preferences, now is the time to add chili powder, 1 teaspoon of paprika, or 1 teaspoon of chili lime seasoning. Add them one at a time, mixing and tasting as you go. These spices give the dish its signature kick and smokiness. -
Top and Serve:
Transfer the esquites into individual cups or a serving bowl. Top each portion with a bit of extra cotija cheese, a pinch of chili powder, and a lime wedge on the side. Serve warm or at room temperature.
Quick and Easy
There’s no complicated technique here. Even beginners can master this recipe on the first try. With just a single pan and a few tools, you can recreate the taste of authentic Mexican street food in your own kitchen.
Customizable
This dish is extremely flexible. Don’t like it too spicy? Skip the chili lime seasoning or reduce the jalapeño. Want it creamier? Add a spoonful more of mayonnaise or sprinkle in extra cheese. You can even substitute cotija cheese with feta if it’s easier to find locally.
Crowd-Pleasing
Every time I serve esquites at a gathering, it’s one of the first dishes to disappear. Guests love the mix of creamy, spicy, and tangy flavors. Plus, because it’s served in cups or bowls, it’s easy for everyone to grab a portion and keep moving. It’s just the kind of shareable snack that brings people together and gets them asking for the recipe.
FAQs
Can I use frozen corn instead of fresh?
Yes, you can definitely use frozen corn if fresh corn isn’t available. Just make sure to thaw it completely and pat it dry before adding it to the skillet. This helps avoid excess moisture and gives you a better char on the kernels.
What can I use instead of cotija cheese?
If cotija cheese is hard to find, feta cheese works well as a substitute. It has a similar salty, crumbly texture. Just be sure to use it sparingly, as some feta varieties can be saltier than cotija.
Is there a way to make this recipe dairy-free?
Yes, you can substitute the butter with olive oil or a plant-based butter. For the cheese, you can use a dairy-free alternative or simply skip it. The dish will still be flavorful thanks to the garlic, jalapeño, lime, and spices.
How spicy is this dish?
The spice level depends on how much jalapeño and chili powder you use. Removing the seeds from the jalapeño reduces the heat significantly. For a milder version, skip the chili lime seasoning and start with a small amount of chili powder, tasting as you go.
Can I make esquites ahead of time?
Yes, you can prepare esquites a few hours in advance. Store it in the refrigerator, and reheat gently on the stove or serve it cold like a corn salad. If making ahead, leave out the lime juice and cheese until just before serving for the freshest taste.
Is mayonnaise essential in this recipe?
Mayonnaise adds the signature creamy texture, but if you prefer, you can use Greek yogurt or a plant-based mayo alternative. It may change the flavor slightly, but the dish will still be delicious and creamy.