Esquites
These creamy, tangy esquites toss warm corn with mayo, Mexican crema, fresh lime, and a generous pile of cotija for a quick, flavor-packed snack that tastes just like the ones sold on street corners in Mexico. Ready in 20 minutes and perfect as a quick snack or even a delicious side!
Equipment
- Serving bowl
Ingredients
For the Corn:
- 3 cans, 15 oz each corn, drained and patted completely dry
- 1 tbsp neutral oil
- 1 tbsp unsalted butter
For the Esquites Base:
- 3 tbsp mayo
- 3 tbsp Mexican crema
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- ½ tsp kosher salt, plus more to taste
For Topping:
- Finely ground cotija cheese, generous amount
- Chili powder or Tajín, for dusting
- Lime wedges
- Chopped cilantro
Instructions
- Heat a large skillet over medium heat. Add the neutral oil, then add the corn and cook for 6 minutes, stirring occasionally. Add the butter directly to the hot corn and toss until melted and coating every kernel. Remove from heat and transfer to a large bowl.
- While the corn is still warm, add the mayo, crema, lime juice, lime zest, and salt. Toss everything together until every kernel is well coated and the mixture looks creamy and glossy. Taste and adjust seasoning as needed.
- Serve in individual cups or a large shallow bowl. Top generously with ground cotija, chopped cilantro, and a dusting of chili powder or Tajín. Serve with lime wedges on the side.
Notes
Toss the corn with the creamy base while it’s still warm so everything melts together and coats the kernels evenly.
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