Mexican Corn Esquites

Name: Mexican Corn Esquites
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 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

Paola van der Hulst Website

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Mexican corn esquites are among the most-popular street foods in Mexico! The word "esquites" comes from the Nahuatl word ízquitl, which means "toasted corn." This recipe shows how deliciously tasty and simple a bowl of corn with a variety of toppings can be. Start with cooked fresh corn and combine with mayonnaise, Cotija cheese, and butter. Top each serving with a squeeze of fresh lime and a sprinkle of chili powder, salt and pepper. It is a great side dish for Taco Tuesday or a snack any day of the week!

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Servings: 4

Ready in: 20min PT20M

Ingredients

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

Directions

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.

Mealthy tip:

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.

Tagged:

Salads Corn Quick And Easy Sides Mexican Appetizers No Meat

Reviews

4.5out of 5 Stars

(3 Reviews)

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What others are saying

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!

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!