Mexican Street Corn (Esquites)
Ingredients
- 1 tbspunsalted butter
- 3 cfresh corn*)
cut from cob or frozen corn (about 4-5 fresh corn cobs
- 2 tbsphellmann's mayonnaise
- ½ ccotija cheese or queso fresco
grated or crumbled
- 2green onions
finely chopped
- ¼ cfresh cilantro
chopped
- 1lime
juiced
- ½ tspsmoked paprika or chili powder
- ½ tspgarlic powder
- to taste**salt and pepper
- extra crumbled cotija/queso
cilantro, paprika/chili powder for serving
Directions
- 1
Melt butter in a heavy pan (cast iron is best). Spread corn kernels in a single layer in the pan. Roast for 10-15 minutes, stirring frequently, until the outsides of the kernels have browned. (Some will have a charred look, but don't let them burn!)
- 2
Spoon corn into large bowl. Set aside.
- 3
In a mixing bowl, add mayonnaise, crumbled cheese, green onions, cilantro, lime juice, smoked paprika (or chili powder), and garlic powder. Add salt and pepper, to taste. Stir until combined.
- 4
Pour mayo mixture over roasted corn. Stir to combine completely.
- 5
Sprinkle with extra crumbled cheese, paprika (or chili powder), and cilantro. Serve warm immediately.
Mexican Street Corn (Esquites)
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Based on 215 ratings
Rating Breakdown
About this Recipe
Craving the vibrant flavors of Mexico's bustling streets, but want to enjoy them from the comfort of your kitchen? This Mexican Street Corn off the Cob, also known as Esquites or Elote Salad, brings that authentic taste right to your table in just 30 minutes. It's the ultimate side dish that's sure to become a new favorite.
This recipe works by perfectly balancing creamy, tangy, and savory elements. By using key ingredients like rich Hellmann's mayonnaise, crumbly Cotija or Queso Fresco cheese, and a bright squeeze of lime, you'll capture the essence of classic elotes. The convenience of serving it off the cob makes it incredibly easy to eat and perfect for sharing, while the blend of spices adds a delightful smoky depth.
What you can expect is a symphony of textures and flavors. Each spoonful offers tender, sweet corn, enveloped in a luscious, creamy dressing. The sharp, salty notes from the cheese provide a wonderful counterpoint, while the fresh green onions and cilantro add a burst of herbaceous freshness. A hint of smoked paprika or chili powder and garlic powder rounds out the profile, giving it that signature warmth. It's a quick, flavorful side that feels gourmet yet is incredibly simple to prepare, making it ideal for weeknight dinners or a festive gathering.
Customizing this Esquites recipe is wonderfully straightforward. Feel free to use either fresh corn cut from the cob for peak seasonal flavor, or frozen corn for convenience—just ensure it's thawed. You can swap Cotija cheese for Queso Fresco depending on your preference for saltiness and texture. For a different spice note, choose between smoked paprika for a deep, earthy flavor or classic chili powder for a more traditional kick. Don't forget the extra crumbles of cheese, fresh cilantro, or a dusting of paprika for serving to elevate the presentation.
This Mexican Street Corn is a fantastic accompaniment to grilled meats, tacos, or any casual meal. Serve it chilled or at room temperature as a vibrant side dish, ready to impress with its irresistible flavors.