Esquites
Fresh, juicy corn kernels tossed in a creamy, tangy lime-mayo dressing with crumbled cotija cheese and a sprinkle of chili powder. This classic Mexican street food is served in a cup and ready in under 20 minutes — the perfect snack or side dish for any cookout.
For 4 servings
- prep · ~5 min
Cut the corn kernels from the cob.
Stand each ear of corn upright on a cutting board. Using a sharp knife, slice downward to remove the kernels, rotating the cob as you go. You should get about 3 cups of kernels total.
- saute · ~6 min
Char the corn kernels in a hot skillet.
Heat oil in a large skillet over high heat until shimmering. Add the corn kernels in a single layer and let them sear undisturbed for 2 minutes until charred spots appear. Stir and cook 2 to 3 minutes more until tender with light charring.
TIPDon't crowd the pan — the corn needs contact with the hot surface to develop char. Work in batches if needed. - rest · ~5 min
Let the corn cool slightly.
Transfer the charred corn to a mixing bowl and let it cool for 5 minutes. It should still be warm but not steaming hot.
- mix · ~1 min
Toss the corn with the creamy dressing.
Add mayonnaise, lime juice, chili powder, and salt to the warm corn. Stir well until every kernel is evenly coated.
- assemble · ~1 min
Add cheese and cilantro, then serve.
Fold in the crumbled cotija cheese and chopped cilantro, reserving a little of each for garnish. Divide among cups or bowls, top with remaining cheese, cilantro, and an extra pinch of chili powder. Serve warm or at room temperature.
TIPCotija is a salty, crumbly Mexican cheese. Feta makes a decent substitute if you can't find it.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a sharp chef's knife to cut corn kernels off the cob cleanly without tearing the cob fibers.
- 2Sear the corn in a single layer and don't stir for the first 2 minutes to get deep, smoky char marks.
- 3If your skillet is small, char the corn in two batches to avoid steaming it instead of searing.
- 4Let the corn cool for a full 5 minutes before adding the mayo so the dressing doesn't break from the heat.
- 5For maximum creaminess, use full-fat mayonnaise — light mayo can taste thin and curdle slightly.
- 6Crumbled cotija is salty, so taste before adding extra salt to the dressing.
- 7Serve esquites immediately for the best texture; leftovers can be refrigerated up to 2 days.
Adapt it for your goals.
Vegan
Substitute the mayonnaise with vegan mayo (e.g., based on aquafaba or avocado oil) and use a plant-based crumbled cheese or omit cheese entirely for a tangy, creamy vegan version.
SpicySpicy
Add 1/2 teaspoon of cayenne pepper or chipotle powder along with the chili powder, or stir in a finely chopped jalapeño after charring for extra heat.
High ProteinHigh-Protein
Fold in 1/2 cup of black beans or cooked shredded chicken after dressing for a more filling meal that still tastes like street corn.
Low OilLow-Oil
Instead of sautéing in oil, char the corn kernels on a non-stick skillet dry or in a cast-iron pan with a spritz of cooking spray to reduce fat.
JainJain
Omit the garlic and onion in any custom additions; use a mayonnaise made without eggs (or a yogurt-based dressing) and skip the cheese to make it vegetarian Jain-friendly.
Why this is on our healthy list.
Rich in Fibre
Corn provides dietary fibre that supports healthy digestion and helps keep you full longer.
Source of B Vitamins
The corn in this dish supplies B vitamins like thiamin and niacin, which aid energy metabolism.
Calcium from Cotija Cheese
Cotija cheese contributes calcium for strong bones and teeth, even in the modest amount used here.
Antioxidants from Chili and Lime
Chili powder provides capsaicin and vitamin A, while fresh lime juice delivers vitamin C — both support immune function.
Frequently asked questions
Yes! Thaw frozen corn and pat it very dry, then char it in a hot skillet. Canned corn works, too — drain and dry thoroughly — but it may char less and be slightly softer.
