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Best Mexican Street Corn Recipe (Authentic Esquites)

Authentic Mexican Street Corn Salad (Esquites)

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6

Ingredients
  

  • 4 cups corn kernels fresh or frozen (thawed and dried)
  • 2 tbsp unsalted butter or olive oil
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream or Mexican crema
  • 1/2 cup cotija cheese crumbled
  • 1/4 cup fresh cilantro finely chopped
  • 1 jalapeño pepper seeded and finely diced
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1 clove garlic minced
  • 1/4 tsp salt to taste

Instructions
 

  • Heat the butter or olive oil in a large cast-iron skillet over medium-high heat until hot and bubbling.
  • Add the corn kernels to the skillet and spread them out into an even layer. Let them cook completely undisturbed for 2 to 3 minutes to develop a dark char.
  • Stir the corn and spread it out again, repeating the process until the majority of the kernels are beautifully charred (about 8 to 10 minutes total).
  • Add the minced garlic and diced jalapeño to the skillet. Cook for 1 additional minute until fragrant, then remove the skillet from the heat and allow the mixture to cool slightly.
  • In a large mixing bowl, whisk together the mayonnaise, sour cream (or crema), fresh lime juice, chili powder, and salt until smooth.
  • Transfer the warm charred corn mixture into the large bowl with the dressing.
  • Fold in the crumbled cotija cheese and fresh chopped cilantro, tossing thoroughly until the corn is evenly coated.
  • Serve warm, at room temperature, or chilled. Garnish with additional crumbled cotija cheese, a light dusting of chili powder, and lime wedges.