Description
An authentic, vibrant Mexican street corn dish featuring charred fresh corn kernels tossed in a creamy chili-lime sauce, topped with salty Cotija cheese and fresh cilantro.
Ingredients
Scale
- 4–5 ears fresh corn on the cob (approx. 4 cups kernels)
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup Mexican crema or sour cream mixed with 1 tablespoon milk
- 2 tablespoons mayonnaise
- 2–3 tablespoons fresh lime juice
- 1/2 cup Cotija cheese, crumbled
- 1 teaspoon chili powder (such as Tajín or ancho/cayenne blend)
- Extra chili powder for dusting
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Shuck the corn and slice the kernels off the cob, collecting the milky juice from the cobs.
- Heat a large cast-iron skillet over medium-high heat and add the butter.
- Add the corn kernels to the skillet and let them sit undisturbed for 2-3 minutes to char.
- Add the diced onion to the pan and cook for 2-3 minutes until soft.
- Add the minced garlic in the last 30 seconds of cooking.
- In a small bowl, whisk together the crema, mayonnaise, lime juice, and a pinch of salt.
- Reduce heat to medium-low, pour the crema mixture over the corn, and stir gently to coat.
- Remove from heat and transfer to a serving bowl.
- Sprinkle generously with crumbled Cotija cheese, chili powder, and fresh cilantro.
- Serve immediately with lime wedges on the side.
Notes
For the best flavor, do not skip the char on the corn. Use fresh corn kernels and their milky juice for sweetness. If you cannot find Mexican crema, mix sour cream with a little milk. The dish can be made ahead by charring the corn and making the crema separately, combining just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 6
- Sodium: 220
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 3
- Protein: 5
Keywords: Mexican Esquites, street corn, chili lime corn, cotija cheese, vegetarian side dish, summer recipes, Mexican street food