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A vibrant Mexican-inspired side dish featuring sweet corn kernels pan-seared until beautifully charred, then tossed with savory butter, zesty lime juice, and a hint of smoky chile powder. Finished with fresh cilantro and salty cotija cheese, this dish, reminiscent of street-style esquites, is a perfect balance of sweet, savory, tangy, and spicy.
Prepare your ingredients. If using fresh corn, stand each cob on its end inside a large bowl and carefully slice downwards with a sharp knife to remove the kernels. Finely chop the onion, mince the garlic, and chop the cilantro.
In a large cast-iron skillet or heavy-bottomed pan, melt the butter over medium-high heat. Once shimmering, add the chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.
Add the minced garlic to the skillet and cook for another 30-60 seconds until fragrant, stirring constantly to prevent it from burning.
Add the corn kernels to the skillet. Spread them in a single layer and cook for 8-10 minutes, stirring only occasionally. Allowing the corn to sit undisturbed for 2-3 minutes at a time will help it develop a beautiful char.
Once the corn is tender-crisp and has charred spots, remove the skillet from the heat. Immediately stir in the ancho chile powder, salt, and fresh lime juice. Toss well to coat the corn evenly.
Gently fold in the chopped cilantro and crumbled cotija cheese. Taste and adjust the seasoning if necessary, adding more salt, chile powder, or lime juice to your preference.
Serve warm, garnished with extra cotija cheese and cilantro, with lime wedges on the side for squeezing over.
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A vibrant Mexican-inspired side dish featuring sweet corn kernels pan-seared until beautifully charred, then tossed with savory butter, zesty lime juice, and a hint of smoky chile powder. Finished with fresh cilantro and salty cotija cheese, this dish, reminiscent of street-style esquites, is a perfect balance of sweet, savory, tangy, and spicy.
This mexican recipe takes 22 minutes to prepare and yields 4 servings. At 235.28 calories per serving with 7.54g of protein, it's a beginner-friendly recipe perfect for side or snack or appetizer.
After removing from heat, stir in 2-3 tablespoons of Mexican crema or mayonnaise for a creamier, more traditional street corn cup experience.
Substitute the butter with a neutral, high-heat oil like avocado oil and use a plant-based feta or a sprinkle of nutritional yeast instead of cotija cheese.
Use smoked paprika along with the chile powder and add 1 finely minced chipotle pepper in adobo sauce along with the garlic for a deep, smoky heat.
Add 1 tablespoon of finely chopped epazote (a traditional Mexican herb) along with the cilantro for a more authentic, pungent flavor.
Corn is a good source of dietary fiber, which is essential for digestive health, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Corn contains antioxidants like lutein and zeaxanthin, which are beneficial for eye health. The chile powder and lime juice also contribute antioxidants that help fight free radicals in the body.
The fresh lime juice is an excellent source of Vitamin C, a powerful antioxidant that plays a crucial role in supporting a healthy immune system.
Yes, it can be a healthy side dish. Corn is a whole grain that provides fiber and essential nutrients. This recipe is relatively low in fat and calories. To make it even healthier, you can reduce the amount of butter and salt.
A single serving (approximately 1 cup) contains around 180-220 calories, depending on the exact amount of butter and cheese used.
Yes, you can use canned corn. Make sure to drain it very well and pat it dry with paper towels before adding it to the skillet. This helps remove excess moisture so the corn can char properly.
If you can't find cotija cheese, good substitutes include crumbled feta cheese (which is also salty and crumbly) or finely grated Parmesan cheese for a similar salty, savory flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Elote is grilled or boiled corn on the cob, typically slathered with mayonnaise, crema, chile powder, and cheese. This dish, often called Esquites, uses the same flavor profile but serves the kernels off the cob in a cup or bowl, making it easier to eat.