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Corn “Esquites”

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.

Serves 8
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


  1. Cut the fresh kernels off the cob first. This should yield about 6 cups. Set aside.
  2. In a frying pan and over medium heat, add butter, garlic and onion. Sautee until garlic is crisp and onions are translucent.
  3. Add the corn kernels and cook them over high heat for 5 minutes. Stir corn until it develops a nice buttery char.
  4. 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..
  5. Add Mexican Crema, Mayonnaise, Cotija Cheese, Chile Powder and Lime. Stir well and serve in a cup.
  6. 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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