Esquites are Mexican street corn served off the cob in a cup, with creamy sauce, lime, Cotija cheese, and chili powder. Our easy version starts with frozen corn, so you can make this flavorful side dish any time of year.
We cook the corn until tender, then let it get browned in a hot skillet before adding butter and a creamy lime sauce made with Mexican crema and mayonnaise. The Cotija, chili powder, cilantro, and fresh lime on top give every bite plenty of flavor.
Serve Esquites as a side with Tacos, grilled meats, or your favorite Mexican dinner. For more street corn favorites, try our Street Corn Dip, Mexican Street Corn Soup and Mexican Street Corn Pasta Salad.
Why you’ll love it + Why it works:
- Easy Year-Round Shortcut. Frozen corn keeps this simple and means you do not have to wait for fresh corn season.
- Creamy + Tangy. Mexican crema, mayonnaise, and lime create a creamy sauce with plenty of fresh citrus flavor.
- Browned Corn Adds Flavor. Cooking the corn in a hot skillet creates little toasted spots that make this more flavorful than simply boiling it.
- Easy to Customize. Add as much chili powder, lime, cheese, or heat as your family likes.
- Easy to Serve. Spoon it into individual cups for parties or serve it from one bowl as a side for taco night.
Esquites Ingredients
- Mexican crema, or sour cream (⅓ cup): Makes the sauce creamy and adds a little tang. Mexican crema is thinner and milder, but sour cream works well if that is what you have.
- Mayonnaise (¼ cup): Adds richness and helps the creamy sauce coat the corn evenly.
- Lime juice (1-2 tablespoons): Adds fresh citrus flavor and cuts through the richness of the crema, mayo, butter, and cheese.
- Garlic salt (with parsley flakes), to taste: Seasons the corn and adds a little garlic flavor in one easy ingredient. Start with a small amount since Cotija cheese is also salty.
- Frozen corn (2 (12-ounce) bags): Keeps this recipe quick and easy year-round while still browning well in a hot skillet. Fresh or well-drained canned corn can also be used.
- Salted butter (2 tablespoons): Adds rich flavor and helps the corn brown in the hot skillet.
- Cotija cheese (½ cup): Adds the salty, crumbly finish that is classic in Esquites. Queso fresco can be used for a milder flavor. You can also use Mexican queso fresco or Parmesan cheese as a back up.
- Chili powder, to taste: Adds mild heat and warm chile flavor. Start light, then add more after tasting.
- 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 kernels from enough ears of corn to equal about 24 ounces. You can also grill the corn first, then cut off the kernels for extra smoky flavor.
How to Make Esquites
SAUCE. In a small bowl, stir together the mayonnaise, Mexican crema, lime juice, and a small amount of garlic salt. Set aside.
CORN. Cook the corn until tender, then drain it very well. Spread the corn out briefly so excess moisture can evaporate before adding it to the skillet.
CHAR. Heat a large, wide skillet over medium-high to high heat. Add the corn and let it sit for a minute between stirs so some of the kernels develop browned, toasted spots, about 5 to 10 minutes.
FINISH. Add the butter and stir until melted. Reduce the heat, then stir in the crema mixture just until the corn is evenly coated and warmed through.
SERVE. Spoon into cups or a serving bowl and top with Cotija cheese, chili powder, cilantro, and fresh lime. Serve warm.
Esquites Variations + Toppings
Keep it simple with Cotija, chili powder, cilantro, and lime, or switch things up with a few easy additions.
- Add More Heat. Top with diced jalapeño or serrano pepper, or add a little cayenne if you like it spicy.
- Try Tajín. Use Tajín or another chili-lime seasoning in place of regular chili powder for extra lime and chile flavor.
- Use Fresh Corn. Cut the kernels from fresh corn and cook them in the skillet, or grill the corn first for extra smoky flavor.
- Add Avocado. Diced avocado adds a cool, creamy topping.
- Add Green Onion. Sprinkle sliced green onions over the top for a little extra freshness and crunch.
- Change the Cheese. Queso fresco gives the dish a milder flavor if you do not have Cotija.
Kristyn’s Recipe Tips
- Drain It Really Well. Extra water makes the corn steam instead of brown, so let it drain thoroughly before it goes into the skillet.
- Use a Wide Skillet. More surface area gives the corn room to brown instead of crowding and steaming.
- Let It Sit. Do not stir constantly. Leaving the corn alone for short stretches helps create those browned spots.
- Add the Creamy Sauce Last. Lower the heat before stirring in the crema mixture so it coats the corn without cooking too aggressively.
- Season at the End. Cotija and garlic salt both add salt, so taste the finished Esquites before adding more.
- Serve It Warm. We like Esquites best warm while the corn is tender and the sauce is creamy.
Esquites Recipe
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, stir together the mayonnaise, Mexican crema, lime juice, and a small amount of garlic salt. Set aside.
- Cook the corn until tender, then drain it very well. Spread the corn out briefly so excess moisture can evaporate before adding it to the skillet.
- Heat a large, wide skillet over medium-high to high heat. Add the corn and let it sit for a minute between stirs so some of the kernels develop browned, toasted spots, about 5 to 10 minutes.
- Add the butter and stir until melted. Reduce the heat, then stir in the crema mixture just until the corn is evenly coated and warmed through.
- Spoon into cups or a serving bowl and top with Cotija cheese, chili powder, cilantro, and fresh lime. Serve warm.
Notes
Nutrition
Recipe FAQ
Esquites are Mexican street corn served off the cob, usually in a cup, with creamy toppings, lime, chile, and cheese. They have many of the same flavors as elote but are easier to eat with a spoon.
Elote is Mexican street corn served on the cob, while Esquites are made with corn kernels served in a cup or bowl with the toppings mixed in.
Yes. Frozen corn makes this recipe easy to make year-round. Drain off as much moisture as possible before browning so the corn can char instead of steam.
Yes. Drain canned corn very well before adding it to the skillet. Because canned corn is already tender, it only needs enough time in the pan to heat through and develop a little color.
Yes. Prepare the creamy sauce and cook the corn ahead of time, then store them separately in the refrigerator. Reheat the corn and stir in the sauce just before serving for the best texture.
They can be served warm, room temperature, or chilled, but we prefer them warm when the corn is freshly cooked and the sauce is creamy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave 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
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This recipe was first shared April, 2021.
Could I make this headband keep in my crockpot
Yes, you can! I would make it ahead of time, then keep it warm in the crockpot on the low or warm setting, giving it an occasional stir. If it seems a little dry after sitting, just stir in a bit more mayo, crema, or a squeeze of lime before serving.
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!