Corn (ehs-kee-tehs) are an off-the-cob version of Mexican Street Corn. This savory treat is served in a cup with charred corn as the star, mixed with a combination of mayo & crema, cotija cheese, lime and chile powder.
Prep Time 5
Cook Time 25
- 8 ears Fresh Corn (about 6 cups of kernels)
- 1/2 White Onion, finely chopped
- 2 cloves of Garlic, finely chopped
- Salt to Taste
- 5 Cups of Water
- 3 TBS of Butter
- Lime to Taste
- 1/2 cup of Cotija Cheese
- 1/2 cup Mexican Crema
- 1/2 cup Mayonnaise
- Chile Powder to Taste
- Cut the fresh kernels off the cob first. This should yield about 6 cups. Set aside.
- In a frying pan and over medium heat, add butter, garlic and onion. Sautee until garlic is crisp and onions are translucent.
- Add the corn kernels and cook them over high heat for 5 minutes. Stir corn until it develops a nice buttery char.
- Add water and salt to taste. Let the corn boil for 20 minutes. Transfer corn to a large salad bowl. You can leave some of the corn stock in the mixture..
- Add Mexican Crema, Mayonnaise, Cotija Cheese, Chile Powder and Lime. Stir well and serve in a cup.
- Tip: Add some greens! To give your esquites some more bold flavors, add 1 minced fresh jalapeño pepper and a cup of finely sliced scallions.
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