Mexican Corn Esquites

Image of Paola van der Hulst
Rated 4.5 based on 3 customer reviews
Mexican Corn Esquites
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


  1. 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.
  2. Cut corn kernels from the cob.
  3. 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.


4.5out of 5 Stars

(3 Reviews)

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What others are saying

Image of Aja A

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!

Image of Katie Hason

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!

Image of Jessica Scott

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!