Print

Creamy Mexican Street Corn Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 58 reviews

A delicious and creamy Mexican street corn salad served in a cup, known as Esquites. This easy-to-make recipe features charred corn sautéed in butter and mixed with a flavorful blend of mayonnaise, Mexican crema, Cotija cheese, lime juice, and spices, garnished with fresh cilantro and chili powder for a perfect balance of smoky, tangy, and spicy flavors.

Ingredients

Main Ingredients

  • 4 cups corn kernels (fresh, grilled, or frozen & thawed)
  • 3 tbsp butter
  • 3 tbsp mayonnaise
  • ½ cup Mexican crema (or sour cream)
  • ½ cup Cotija cheese (crumbled, or feta as a substitute)
  • 1 garlic clove, minced (optional)
  • 1 jalapeño, finely chopped (optional, for heat)
  • 2 tbsp lime juice (freshly squeezed)
  • 1 tsp chili powder (plus extra for topping)
  • Salt, to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Heat the butter: Place a skillet over medium heat and melt the butter until it’s hot and foaming.
  2. Sauté the corn: Add the corn kernels to the skillet and cook, stirring occasionally, until the corn is lightly charred and cooked through, about 5–7 minutes. For an extra smoky flavor, grill the corn first before cutting it off the cob.
  3. Prepare the creamy mixture: In a large bowl, combine the mayonnaise, Mexican crema, minced garlic, finely chopped jalapeño, freshly squeezed lime juice, chili powder, and a pinch of salt. Mix well until smooth and evenly blended.
  4. Toss the corn with sauce: Add the warm sautéed corn to the creamy mixture and toss everything together until the corn kernels are evenly coated with the sauce.
  5. Assemble and garnish: Scoop the creamy corn mixture into individual serving cups. Sprinkle crumbled Cotija cheese, an extra pinch of chili powder, and chopped fresh cilantro on top.
  6. Serve with lime wedges: Garnish each cup with a lime wedge on the side for an extra burst of freshness. Enjoy warm and squeeze lime juice on top before eating if desired.

Notes

  • For the best flavor, use fresh or grilled corn when possible.
  • If you can’t find Mexican crema, sour cream is an excellent substitute.
  • The jalapeño adds heat—adjust the amount or omit it if you prefer a milder version.
  • Cotija cheese can be substituted with feta cheese if needed.
  • Chili powder can be swapped for smoked paprika for a different smoky flavor.
  • This dish is best served warm but can be enjoyed at room temperature as well.

Find it online: https://mealsbykate.com/creamy-mexican-street-corn-recipe/