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Esquites (Mexican Street Corn)

Sweet, creamy corn - a classic Mexican street food! Corn (a Mexican essential) is removed from the husk and combined with fresh, creamy ingredients - all you need is a spoon and you're ready to get the fiesta of flavour started.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 217 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: Mexican

Ingredients

  • 4 corn heads (remove corn from the cobs)
  • 2 tbsp olive oil
  • ½ cup white onion
  • 3 tbsp cilantro (chopped)
  • 1 tbsp mayonnaise (low fat)
  • 1 tbsp sour cream (low fat)
  • 1 tbsp chipotle hot sauce
  • 3 tbsp cotija cheese (crumbled)
  • salt & pepper
  • 1 lime (juice of)
  • ½ tsp chilli powder (optional)

Instructions

    Cup of Yum
  1. Heat frying pan with olive oil until hot. Add onion and cook for 3-4 minutes until soft.
  2. Add the corn and cook for a further 5-6 minutes, leave the corn still in the pan to char slightly. Remove from the heat and cool for 5 minutes.
  3. Stir in the cilantro, mayonnaise, sour cream, chipotle hot sauce, salt & pepper and juice from half the lime.
  4. Decant into serving bowl or plate and sprinkle with cotija cheese. Add a few pinches of chilli powder and then finally squeeze over the remaining half of lime just before serving. Serve warm or at room temperature.

Notes

  • Suggestions
  • Suggestions
  • Storage
  • Storage
  • Spicy twist: To add more heat to your esquites, include diced serrano or jalapeño peppers with the onion or use a hotter hot sauce than chipotle.
  • Healthier option: You can opt for a healthier version by using low-fat sour cream and mayonnaise without compromising the flavor.
  • Hot or Cold: While esquites are typically served hot in Mexico, you can also serve them at room temperature. You can make them up to 3 days ahead, refrigerate, and bring to room temperature before serving. The choice of serving them hot or cold is yours.
  • Fresh or frozen corn: Frozen corn is a suitable substitute for fresh corn, but canned corn is not recommended as it can make the esquites mushy. The best flavor is achieved by using fresh corn, which is available from May to September in the US.
  • Grilled corn: Experiment with grilling the corn on a barbecue for a light char to enhance the smoky flavor of the dish. After sautéing the onion, add the charred corn and the remaining ingredients to the mix.
  • Esquites are best eaten soon after preparing, but leftovers can be stored in the fridge for 2-3 days. They're not really suitable for freezing as they'll lose their freshness. On this occasion, fresh is best in my opinion.

Nutrition Information

Calories 217kcal (11%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 4g (20%) Cholesterol 14mg (5%) Sodium 273mg (11%) Potassium 289mg (8%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 361IU (7%) Vitamin C 15mg (17%) Calcium 76mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 217

% Daily Value*

Calories 217kcal 11%
Carbohydrates 21g 7%
Protein 5g 10%
Fat 14g 22%
Saturated Fat 4g 20%
Cholesterol 14mg 5%
Sodium 273mg 11%
Potassium 289mg 6%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 361IU 7%
Vitamin C 15mg 17%
Calcium 76mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.