Esquites Recipe - A Recipe for Mexican Street Corn
Photos by Jenn Hair

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4 servings

  • 2 tablespoons canola oil
  • 4 cups white corn kernels
  • ½ cup mayonnaise
  • Juice of 2 limes
  • Salt, ¼ cup grated Cotija cheese
  • 1 teaspoon ground Mexican chili powder
  1. Heat oil in skillet set over high heat. Add corn and cook, without stirring, until kernels are lightly charred. Stir and repeat until corn is charred on all sides. Transfer corn to mixing bowl.
  2. Add mayonnaise and mix thoroughly. Add lime juice and stir just to blend. Taste for seasoning. Divide corn among 4 serving bowls and top with cheese and chili powder.
  • from Chef Diego Galicia and Chef Rico Torres in San Antonio, Texas

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