I share a Mexican Street Corn Recipe that reveals an unexpected pantry hack for achieving street-style char and a fast shortcut for the sauce.

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I make Mexican Street Corn Off the Cob because its loud and weirdly irresistible. I start with fresh corn kernels and finish with crumbled Cotija cheese so each bite has that salty pop.

This isnt a step by step, think of it like a tease thats fun to recreate, part street food and part home experiment. I call it my little Mexican Street Corn Recipe that people always ask about, you can scoop it into a bowl or serve it as Corn In A Cup.

If you like bold simple flavors youll want to know how the magic happens. #streetcornrecipe #mexicanstreetcorn #elotes #esquites

Ingredients

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Corn kernels: sweet, starchy, good fiber and some protein, gives the dish heart.
Mayonnaise: rich, creamy, adds fat and tang, helps everything stick together.
Mexican crema or sour cream: cool, slightly tangy, balances heat and bright lime.
Cotija cheese: salty, crumbly, adds umami and contrast to sweet corn.
Lime juice: bright acidic kick, cuts richness and makes flavors pop.
Chili powder or Tajin: smoky, spicy, adds warmth and a little tangy salt.
Butter and oil: give toasty notes and help brown kernels for depth.
Onion and garlic: savory base, adds bite, small amounts boost aroma big time.

Ingredient Quantities

4 cups fresh corn kernels (about 4 to 6 ears, but 4 is fine)

2 tablespoons unsalted butter

1 tablespoon neutral oil (vegetable or canola)

1/4 cup finely chopped white onion

1 clove garlic, minced

1/4 cup low sodium chicken stock or water

1/4 cup mayonnaise

1/4 cup Mexican crema or regular sour cream

1/3 cup crumbled Cotija cheese, plus extra for sprinkling

Juice of 1 lime (about 1 to 2 tablespoons)

1 teaspoon chili powder or 1 to 2 teaspoons Tajin, plus more to taste

1 teaspoon kosher salt, or to taste

Freshly ground black pepper, to taste

2 tablespoons chopped fresh cilantro (optional)

1 jalapeño, finely chopped (optional, use if you want heat)

How to Make this

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1. Prep everything first: cut kernels off 4 ears (about 4 cups), finely chop 1/4 cup white onion, mince 1 clove garlic, crumble 1/3 cup Cotija and set a little extra aside for sprinkling, juice 1 lime, chop 2 tbsp cilantro and 1 jalapeño if using.

2. Heat 2 tablespoons unsalted butter and 1 tablespoon neutral oil in a large skillet over medium high heat until shimmering.

3. Add the chopped onion and cook 2 to 3 minutes until soft, then add the garlic and cook about 30 seconds until fragrant, don’t let it burn.

4. Stir in the corn kernels, spread them out and let them sit a minute or two so little browned bits form, stir occasionally and cook until the corn gets some color, about 5 to 7 minutes.

5. Pour in 1/4 cup low sodium chicken stock or water, stir and let it steam for 1 to 2 minutes so the corn finishes cooking and the pan loosens up, then reduce heat to low.

6. In a small bowl mix 1/4 cup mayonnaise, 1/4 cup Mexican crema or sour cream, the 1/3 cup crumbled Cotija, lime juice, 1 teaspoon chili powder or 1 to 2 teaspoons Tajin (your call), 1 teaspoon kosher salt and freshly ground black pepper to taste.

7. Remove the skillet from heat and fold the mayo mixture into the warm corn until evenly coated, then stir in the chopped jalapeño and cilantro if using, taste and adjust salt, lime or chili powder.

8. Serve warm in bowls, sprinkle extra Cotija and a little more chili powder or Tajin on top and offer lime wedges; if you want more smoke use grilled or charred corn, and don’t overcook the mayo mix or it’ll split, so keep it gentle.

Equipment Needed

1. Large heavy skillet, about 12 in, best if heavy bottomed
2. Cutting board
3. Chef knife
4. Measuring cups and spoons
5. Small mixing bowl for the mayo mix
6. Wooden spoon or heatproof spatula
7. Citrus juicer or a fork to squeeze the lime
8. Serving bowls and a spoon for sprinkling the Cotija

FAQ

Q: Can I use frozen or canned corn instead of fresh? A: Yes, frozen works great if you thaw and drain it first, pat it dry and saute or roast to get a little color. Canned will work in a pinch but rinse and drain well, then dry and cook a bit to improve the texture and flavor.

Q: What's the fastest way to cut kernels off the cob? A: Stand the ear upright in a bowl or the center hole of a bundt pan so kernels fall into it, then slice down with a sharp knife. Hold the top with a towel so it doesn't slip. Works fast and keeps your counter cleaner.

Q: How do I get a charred, smoky flavor if I don't have a grill? A: Use a hot cast iron or heavy skillet and let the corn sit undisturbed so it browns, or spread kernels on a rimmed baking sheet and broil for a few minutes, stirring once. A quick blast with a kitchen torch also works if you got one.

Q: Can I make esquites ahead and how long will it keep? A: Yeah, make it up to 3 days in the fridge in an airtight container. Reheat gently in a skillet with a splash of stock or water so it doesn't dry out, or microwave briefly. I don’t recommend freezing since mayo and crema can get grainy when thawed.

Q: How do I make this vegetarian or vegan? A: For vegetarian just use vegetable stock. For vegan swap mayo and crema with vegan mayo and vegan sour cream or plain mashed avocado, and replace Cotija with crumbled firm tofu or a sprinkle of nutritional yeast. Flavor won't be exactly the same but still tasty.

Q: It's too spicy or too bland, how do I fix it? A: If too spicy add more crema or mayo and a squeeze of lime to mellow heat, or stir in a little sugar if needed. If bland, boost salt a bit, add more lime juice and extra Cotija, and finish with a pinch more chili powder or Tajin to punch it up.

Mexican Street Corn Off The Cob (Esquites) Recipe Substitutions and Variations

Mexican crema or sour cream, swap for plain Greek yogurt 1:1, it’s tangy and thick so works great, use full fat if you want richer texture.
Cotija cheese, use crumbled feta or queso fresco 1:1 — feta is saltier and tangier, queso fresco is milder; both crumble nicely.
Mayonnaise, replace with 3 tbsp plain Greek yogurt plus 1 tsp olive oil, or mashed avocado for a lighter, creamier option.
Fresh corn kernels, use thawed frozen corn (pat dry and sear longer to get char) or canned corn (drain and rinse, cut back on added salt).

Pro Tips

1) Char some ears for real smoke, dont be shy — a little blackened corn makes the whole dish sing and you wont need fancy extras to get that street corn vibe.

2) Use oil with the butter so it wont burn at high heat, and let the kernels sit a beat before stirring so you get little browned bits, those are flavor.

3) Fold the mayo and crema in off the heat and be gentle, if the corn is too hot the emulsion can start to separate; if it looks oily add a spoonful more crema or a squeeze of lime and stir it back together.

4) For texture control pulse half the cooked corn once in a food processor for creaminess or leave it all whole for more bite, and always finish by tasting for salt, lime and chili cause corn mutes both.

Mexican Street Corn Off The Cob (Esquites) Recipe

Recipe by Bob Jones

0.0 from 0 votes

I share a Mexican Street Corn Recipe that reveals an unexpected pantry hack for achieving street-style char and a fast shortcut for the sauce.

Servings

servings

Calories

371

kcal

Equipment: 1. Large heavy skillet, about 12 in, best if heavy bottomed
2. Cutting board
3. Chef knife
4. Measuring cups and spoons
5. Small mixing bowl for the mayo mix
6. Wooden spoon or heatproof spatula
7. Citrus juicer or a fork to squeeze the lime
8. Serving bowls and a spoon for sprinkling the Cotija

Ingredients

4 cups fresh corn kernels (about 4 to 6 ears, but 4 is fine)
2 tablespoons unsalted butter
1 tablespoon neutral oil (vegetable or canola)
1/4 cup finely chopped white onion
1 clove garlic, minced
1/4 cup low sodium chicken stock or water
1/4 cup mayonnaise
1/4 cup Mexican crema or regular sour cream
1/3 cup crumbled Cotija cheese, plus extra for sprinkling
Juice of 1 lime (about 1 to 2 tablespoons)
1 teaspoon chili powder or 1 to 2 teaspoons Tajin, plus more to taste
1 teaspoon kosher salt, or to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh cilantro (optional)
1 jalapeño, finely chopped (optional, use if you want heat)

Directions

Prep everything first: cut kernels off 4 ears (about 4 cups), finely chop 1/4 cup white onion, mince 1 clove garlic, crumble 1/3 cup Cotija and set a little extra aside for sprinkling, juice 1 lime, chop 2 tbsp cilantro and 1 jalapeño if using.
Heat 2 tablespoons unsalted butter and 1 tablespoon neutral oil in a large skillet over medium high heat until shimmering.
Add the chopped onion and cook 2 to 3 minutes until soft, then add the garlic and cook about 30 seconds until fragrant, don't let it burn.
Stir in the corn kernels, spread them out and let them sit a minute or two so little browned bits form, stir occasionally and cook until the corn gets some color, about 5 to 7 minutes.
Pour in 1/4 cup low sodium chicken stock or water, stir and let it steam for 1 to 2 minutes so the corn finishes cooking and the pan loosens up, then reduce heat to low.
In a small bowl mix 1/4 cup mayonnaise, 1/4 cup Mexican crema or sour cream, the 1/3 cup crumbled Cotija, lime juice, 1 teaspoon chili powder or 1 to 2 teaspoons Tajin (your call), 1 teaspoon kosher salt and freshly ground black pepper to taste.
Remove the skillet from heat and fold the mayo mixture into the warm corn until evenly coated, then stir in the chopped jalapeño and cilantro if using, taste and adjust salt, lime or chili powder.
Serve warm in bowls, sprinkle extra Cotija and a little more chili powder or Tajin on top and offer lime wedges; if you want more smoke use grilled or charred corn, and don't overcook the mayo mix or it'll split, so keep it gentle.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.