Description
Mexican street corn off the cob known as esquites, roasted corn mixed with mayo, Cotija cheese, lime, and spices.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 3–4 cups fresh corn kernels or frozen corn
- 2 tablespoons mayonnaise
- 1/2 cup Cotija cheese or queso fresco, crumbled
- 2 green onions, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 teaspoon smoked paprika or chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Extra Cotija cheese, cilantro, and paprika or chili powder for garnish
Instructions
- Melt butter in a skillet over medium heat and spread corn kernels in a single layer.
- Roast the corn for 10–15 minutes while stirring occasionally until kernels become lightly charred.
- Transfer roasted corn into a large bowl.
- Mix mayonnaise, Cotija cheese, green onions, cilantro, lime juice, smoked paprika, garlic powder, salt, and pepper in a separate bowl.
- Pour the mayo mixture over the roasted corn and stir until fully coated.
- Top with extra Cotija cheese, paprika or chili powder, and cilantro before serving warm.
Notes
- Drain canned corn well if using instead of fresh corn.
- Cotija cheese is salty so taste the dish before adding additional salt.
- Corn can also be broiled on a baking sheet for 3–5 minutes to achieve charred kernels.
- Parsley can replace cilantro if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 13g
- Sodium: 427mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 32mg