Print

Flavorful Mexican Street Corn Esquites Recipe with Cotija and Lime Crema

mexican street corn esquites recipe - featured image
Print Recipe

A quick and authentic Mexican street corn recipe featuring smoky roasted corn, tangy lime crema, and salty cotija cheese. Perfect for summer evenings, parties, or a flavorful snack.

Ingredients

Scale
  • 4 cups fresh or frozen corn kernels (about 4–5 ears fresh corn, husked and kernels cut off)
  • 1 tablespoon olive oil or unsalted butter (for roasting the corn)
  • ½ cup sour cream (full-fat for best creaminess)
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice (about 1 lime, freshly squeezed)
  • 1 teaspoon lime zest
  • Salt to taste (start with ¼ teaspoon and adjust)
  • ½ cup cotija cheese, crumbled
  • 1 teaspoon chili powder or smoked paprika
  • 2 tablespoons fresh cilantro, finely chopped (optional)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Prepare the Corn: If using fresh corn, slice the kernels off about 4-5 ears of corn. If frozen, measure out 4 cups and thaw slightly (about 5 minutes).
  2. Roast the Corn: Heat 1 tablespoon of olive oil or butter in a skillet over medium-high heat. Add corn kernels and spread evenly. Cook without stirring for 3-4 minutes until golden brown spots form. Stir and cook another 3 minutes to lightly char some kernels. Total roasting time: 6-8 minutes.
  3. Make the Lime Crema: Whisk together ½ cup sour cream, 2 tablespoons mayonnaise, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, and ¼ teaspoon salt in a medium bowl. Adjust salt or lime juice to taste.
  4. Combine Corn and Crema: Remove corn from heat and let cool slightly for 2 minutes. Pour lime crema over warm corn and stir gently to coat evenly.
  5. Add Toppings: Sprinkle ½ cup crumbled cotija cheese over the corn, dust with 1 teaspoon chili powder or smoked paprika, and scatter 2 tablespoons chopped cilantro on top.
  6. Serve: Spoon esquites into small bowls or cups, garnish with lime wedges, and enjoy.

Notes

Roast corn without crowding the pan to get a good char and avoid steaming. Adjust lime juice and salt gradually for balanced flavor. For dairy-free, substitute sour cream and mayo with coconut yogurt or vegan mayo, and cotija with nutritional yeast or vegan cheese. Leftovers keep well for 1-2 days refrigerated; reheat gently to avoid crema separation.

Nutrition

Keywords: Mexican street corn, esquites, cotija cheese, lime crema, roasted corn, summer recipe, easy side dish

Find it online: https://milacook.com/flavorful-mexican-street-corn-esquites-recipe-with-cotija-and-lime-crema-easy-and-authentic/