Esquites Recipe

Esquites are Mexico's beloved street corn in a cup, warm kernels tossed with creamy mayonnaise, lime, chilli and salty cheese. Every spoonful is sweet, tangy, spicy and rich all at once. It is the snack sold from carts all over Mexico City, and it takes minutes to make at home.

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Servings

4 servings

Calories

310

Ingredients

• 4 ears corn, kernels cut off
• 2 tablespoons butter
• 3 tablespoons mayonnaise
• 60 g cotija cheese, crumbled
• 1 lime, juiced
• 1 teaspoon chilli powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons chopped coriander
• 1 small garlic clove, minced
• Salt, to taste
• Lime wedges, to serve

Instructions

1. Melt the butter in a large pan over medium-high heat.
2. Add the corn kernels and cook for 6-8 minutes, stirring now and then, until lightly charred in places.
3. Stir in the garlic and cook for 30 seconds more.
4. Take the pan off the heat and fold in the mayonnaise and lime juice.
5. Spoon into cups or bowls and top with cotija, chilli powder and paprika.
6. Scatter with coriander and serve warm with extra lime wedges.

Pro tips

• Let the corn char a little; those browned edges add real flavour.
• Use fresh corn when you can; frozen kernels work but need an extra minute.
• Add the mayonnaise off the heat so it stays creamy.
• Adjust the chilli to your taste; a little goes a long way.

Frequently asked questions