Mexican Street Corn (Esquites)
This Mexican street corn off the cob is sometimes called elote salad or elotes off the cob corn.*BE SURE TO SCROLL UP IN THE POST BECAUSE I'VE PUT LOTS OF EXTRA TIPS AND INFO TO MAKE THE BEST STREET CORN RECIPE!*
Ingredients
- 1 tablespoonunsalted butter
- 3 cupsfresh corn (cut from cob or frozen corn (about 4-5 fresh corn cobs)*)
- 2 tablespoonshellmann's mayonnaise
- ½ cupcotija cheese or queso fresco (grated or crumbled)
- 2green onions (finely chopped)
- ¼ cupfresh cilantro (chopped)
- 1lime (juiced)
- ½ teaspoonsmoked paprika or chili powder
- ½ teaspoongarlic powder
- salt and pepper (to taste**)
- 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.