Easy Mexican Street Corn Recipe
A vibrant smoky and creamy Mexican street corn (esquites) made with canned corn, charred to perfection and tossed in a tangy mayo-lime sauce with cotija cheese and cilantro.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 6 servings 1x
- Category: Recipes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
3 cans (15.25 oz each) canned corn, drained
2 tablespoons butter
Kosher salt, to taste
3 tablespoons mayonnaise (full-fat)
1–2 tablespoons lime juice (freshly squeezed)
2 teaspoons chili powder, divided
Cotija cheese, crumbled (or Parmesan)
Fresh cilantro, roughly chopped
Instructions
Heat a cast iron skillet over high heat
Add drained corn to the skillet
Cook 8–10 minutes, stirring occasionally, until corn is charred
In a bowl, combine butter, 1 teaspoon chili powder, mayonnaise, lime juice, and salt to taste
Add the charred corn to the sauce and toss well
Sprinkle remaining 1 teaspoon chili powder, cotija, and cilantro on top immediately before serving
Notes
Use fresh corn kernels if available and blanch them first
Parmesan works as a cotija substitute
Charred edges develop best in cast iron
Store leftovers in an airtight container in the fridge for up to 3 days
Nutrition
- Serving Size: 1 cup (approx. 100g)
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Find it online: https://doughdazzle.com/easy-mexican-street-corn/