Mexican Corn Esquites
- 8 ears corn, husked
- ½ teaspoon salt
- ½ teaspoon sugar
- 3 tablespoons mayonnaise
- 3 tablespoons crumbled Cotija cheese
- 1 tablespoon unsalted butter
- 1 lime, cut into quarters
- 1 teaspoon chili powder
- salt and freshly ground black pepper to taste
- Put the corn, salt, and sugar in a large pot with enough water to cover; bring to a boil. Cover the pot, reduce heat to medium-low, and cook until kernels are tender, about 10 minutes; drain and let corn cool slightly.
- Cut corn kernels from the cob.
- Divide corn between four bowls; top with mayonnaise, Cotija cheese, and butter. Squeeze lime juice over the corn. Season with chili powder, salt, and pepper.
Corn not in season? No problem! You can make this recipe any time of year with 6 cups frozen corn kernels. Try cayenne pepper in place of chili powder if you like your corn extra spicy.
What others are saying
Katie Hason says:
This Mexican corn bowl was mouthwatering! A lot less messy than eating it off the cobb, that's for sure. I also really liked the Cotija, because I usually would use parmesan. This was really good, and the perfect addition to taco night!
Jessica Scott says:
Love this bowl version of Mexican corn! So delicious! Is there really any other way to eat corn? It has all the basic ingredients you need: lime, chili, mayo, and Cotija cheese. Perfection!
Aja A says:
YESSSSS! So good! I like to eat this along side my grilled shrimp. Only thing I do differently is char the corn a bit after cooking it for that smoky flavor that I adore so much!