Frozen corn makes this a super quick and easy Mexican Street Corn recipe, also known as esquites, a popular staple in the country of Mexico.
Traditionally, in Mexico, what we know as Mexican Street Corn is sold still on the cob and the cob is on a stick. They call this elotes. However, many Mexican and Tex Mex restaurants across the United States remove the corn from the cob and call it esquites.
I happen to like the esquites version better – less stringy corn things in my teeth. Plus I like being able to mix everything in a bowl rather than on the cob. I have a great recipe for Mexican Street Corn Nachos if you prefer your esquites with some crunch.
I use frozen corn for this easy recipe, it’s just so much easier than grilling corn on the cob and then cutting the kernels off the cob. However, if you prefer the taste of grilled corn to the frozen steamed version, go for it.
I also like to mix the spices in a bowl before sprinkling it into the corn and the crema – for me it just seems easier for even distribution. I hope you enjoy this super quick and easy street corn recipe!
I got those wooden utensils in the picture from a company in Montana called Earlywood. I met founders Brad and Charlotte at a food blogging conference in Salt Lake City. They have the BEST handmade wooden spoons, scrapers, spatulas, and other kitchen necessities. For more information on Earlywood Wood Utensils CLICK HERE.
Easy Mexican Street Corn Recipe (Esquites)
Frozen corn makes this a super quick and easy Mexican Street Corn recipe, also known as esquites, a popular staple in the country of Mexico.
Ingredients
- 16 ounce bag frozen corn
- 2 tablespoons crumbled cotija cheese, plus more for topping
- 2 teaspoons fresh cilantro, chopped, plus more for topping
- Lime wedges, for serving
For the spices:
- 1 tablespoon sea salt
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For the crema:
- 1/2 cup low fat mayonnaise
- 1/4 cup plain Greek yogurt
Instructions
- Cook the corn according to package directions.
- In a bowl, combine the salt, chili powder, paprika, and garlic powder together.
- In another larger bowl, mix the mayonnaise and yogurt together to make the crema.
- Add the cooked corn to the cream and mix to blend well.
- Add the spices, 2 tablespoons of crumbled cotija cheese, and 2 teapsoons minced cilantro. Stir to combine.
- Top the corn with extra cheese and cilantro.
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