Mexican Street Corn (Esquites)
Ingredients
Scale
- 1 Tablespoon unsalted butter
- 3–4 cups fresh corn (cut from cob or frozen corn (about 4–5 fresh corn cobs)*)
- 2 tablespoons Hellmann's mayonnaise
- 1/2 cup Cotija cheese or queso fresco (grated or crumbled)
- 2 green onions (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- 1 lime (juiced)
- 1/2 teaspoon smoked paprika or chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper (to taste**)
- Extra crumbled Cotija/queso (cilantro, paprika/chili powder for serving)
Instructions
- Melt butter in a heavy pan (cast iron is best). Spread corn kernels in a single layer in the pan. Roast for 10-15 minutes, stirring frequently, until the outsides of the kernels have browned. (Some will have a charred look, but don't let them burn!)
- Spoon corn into large bowl. Set aside.
- In a mixing bowl, add mayonnaise, crumbled cheese, green onions, cilantro, lime juice, smoked paprika (or chili powder), and garlic powder. Add salt and pepper, to taste. Stir until combined.
- Pour mayo mixture over roasted corn. Stir to combine completely.
- Sprinkle with extra crumbled cheese, paprika (or chili powder), and cilantro. Serve warm immediately.
Find it online: https://thecookingjournal.com/best-mexican-corn-cup-recipe/