We first had Esquites (a cup version of Mexican Street Corn – aka Elote) at a Phoenix restaurant years ago. Because we were already obsessed with street corn, we knew we had to try our own Esquites recipe, and we are so glad we did.
In fact, we loved it so much we decided to make a copycat version at home, and our Esquites is better than any you can find at the restaurants or food trucks. Plus, it’s simple and uses minimal ingredients.
Esquites is essentially deconstructed Mexican Corn on the Cob, but WAY easier to eat without losing any of the amazing spice and flavor. What makes this version so crave-worthy is the combo of charred corn kernels with the creamy lime sauce and salty cotija on top. It is the perfect side for taco night, a fun party appetizer, or honestly just a scoop-it-with-a-spoon snack.
Why we think you’ll love it:
- It’s so flavorful! Creamed corn with creamy mayo, cotija cheese, lime juice, and chili powder give this Mexican side fabulous flavor.
- Save time. Make ahead and store in the fridge or place in a slow cooker on warm to save time when hosting or on busy weeknights.
- Authentic at home! Now you do not have to go to Mexico to buy these from street vendors, you can make it at home!
Esquites Ingredients
- Mexican crema, or sour cream (⅓ cup): This makes the sauce creamy and tangy, and crema gives that classic street corn flavor.
- Mayonnaise (¼ cup): Adds richness and helps the sauce cling to every corn kernel. Substitute with Miracle Whip or Greek yogurt, but it will alter the taste and consistency of the recipe slightly.
- Lime juice (2 teaspoons): Brightens everything up and balances the creamy ingredients with fresh citrus.
- Garlic salt (with parsley flakes), to taste: An easy seasoning shortcut that adds savory flavor with a little herby touch.
- Frozen corn (2 (12-ounce) bags): Keeps it quick and convenient, and it still gets sweet and juicy once warmed and lightly charred. Or cut fresh corn right off the cob, or drained canned corn.
- Salted butter (2 tablespoons): Adds buttery flavor and helps the corn caramelize a bit in the hot pan.
- Cotija cheese (½ cup): Salty, crumbly cotija is the signature topping that gives esquites that bold, savory finish. You can also use Mexican queso fresco.
- Chili powder, to taste: Adds gentle heat and smoky warmth, sprinkle as light or heavy as you like.
- Cilantro, for garnish: Adds fresh flavor and a pretty pop of color on top.
- Lime, cut into wedges, for garnish (1 lime): Perfect for squeezing over the top right before eating for extra brightness.
- optional toppings: Diced avocado, green onions, spice it up with jalapeños or serrano peppers
Use Fresh Corn
Cut the kernel off of several corn cobs, to equal 24 ounces. You can also make Corn on the Cob on the Grill.
How to Make Esquites
SAUCE. In a small bowl, stir ¼ cup mayo, ⅓ cup crema, garlic salt, and 2 teaspoons lime juice. Set aside.
CORN. Boil 24 ounces of corn kernels in a large pot of water. Drain. Add corn to a large skillet and cook until a few pieces are a little browned/charred.
SERVE. Add 2 tablespoons butter and the mayo-crema mixture and cook until combined. Divide into cups and top with cotija, chili powder, and fresh cilantro. Serve warm. It can be chilled based on preference.
You’re going to love this amazingly delicious and simple esquites recipe!
Kristyn’s Recipe Tips
- Drain the corn really well so it can char instead of steaming in the pan.
- Use a wide skillet on high heat and let the corn sit for a minute between stirs so you actually get browned, toasty spots.
- Start with a small amount of garlic salt and chili powder, then taste and adjust at the end.
- If you want this Esquites recipe extra creamy, add a little more crema mixture right before serving.
Esquites Recipe
Video
Ingredients
- ⅓ cup Mexican crema, or sour cream
- ¼ cup mayonnaise
- 2 teaspoons lime juice
- garlic salt (with parsley flakes), to taste
- 2 (12-ounce) bags frozen corn
- 2 tablespoons salted butter
- ½ cup cotija cheese
- chili powder, to taste
- cilantro, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- In a small bowl, combine crema, mayonnaise, lime juice and garlic salt. Set aside.
- Bring a medium pot of water to a boil, then add corn and cover. Bring back to a simmer and cook for about 4-5 minutes or until corn is cooked through.
- Drain water and transfer corn to a pan over high heat. Cook until a few pieces are a little charred, about 5 minutes., then add butter and crema mixture and cook until heated through.
- Divide among serving cups or in a serving bowl and top with cotijja, chili powder, and cilantro. Serve warm with lime wedges on the side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make the creme sauce in a large airtight container. Brown the corn in a skillet, add it to the creme sauce, and mix. Refrigerate overnight. Heat in a skillet before serving.
Place any leftovers in an airtight container. It can last in the fridge for 3-4 days. Reheat in the microwave or stovetop until warm.
Complete the Meal
More Mexican Corn Sides
Mexican Corn Salad
25 mins
Mexican Street Corn Recipe
13 mins
Mexican Corn on the Cob
14 mins
Mexican Cornbread
50 mins
Serve With
Best Chicken Tacos Recipe
25 mins
Easy Nachos Recipe
15 mins
Creamy Chicken Enchiladas
1 hr 10 mins
Fajita Recipe
2 hrs 35 mins
Collections
This recipe was first shared April, 2021.
Best one of the recipe for this salad. So easy to prepare. Most delicious!
How much garlic salt…recipe doesn’t say
You can just add it to taste. So as much or little as you prefer!