Description
This recipe brings the vibrant flavors of Mexican street corn into your kitchen with minimal effort. It’s a convenient, single-skillet way to enjoy esquites, perfect for a quick and flavorful side dish or light meal.
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned)
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped red onion
- 1 clove garlic, minced
- 1/4 cup mayonnaise
- 2 tablespoons sour cream or Mexican crema
- 1 tablespoon fresh lime juice
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/4 teaspoon chili powder, plus more for garnish
- Salt to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Melt butter in a large skillet over medium-high heat.
- Add corn kernels and red onion to the skillet. Cook, stirring occasionally, until corn is tender and slightly charred, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Remove the skillet from heat.
- In a small bowl, whisk together mayonnaise, sour cream (or crema), and lime juice.
- Pour the mayonnaise mixture over the corn in the skillet. Stir to combine.
- Add cotija cheese and chili powder to the skillet. Stir until well combined.
- Taste and season with salt as needed.
- Serve warm, garnished with extra cotija cheese, a sprinkle of chili powder, and fresh cilantro.
Notes
- For extra spice, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- If using frozen corn, thaw it before cooking for best results.
- Canned corn should be drained and rinsed before use.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg