(Esquites) Mexican Street Corn Recipe
The perfect easy gameday recipe is esquites, a Mexican street corn recipe served in cups and great as a quick appetizer!
Esquites is an iconic and quintessential Mexican street food. This corn-based dish has been consumed in Mexico for thousands of years, and its name comes from the Nahutal world for "toasted corn" - "ízquitl". True to its name, the corn is grilled on the cob before being sliced off into bowls for easy enjoyment. A dressing of Lee Kum Kee Sriracha Mayo, lime juice, chili powder, cilantro, and cotija cheese is a must for a mix of creamy, spicy, and fresh flavors that comes together in just 20 minutes.
What You Will Need
Ingredients
- 6 ears corn, husked
- lime wedges, for serving
Dressing
- ⅓ cup Lee Kum Kee Sriracha Mayo, plus more for drizzling
- 2 Tbsp. fresh lime juice
- ¾ cup crumbled cotija cheese, plus more for garnish
- 2 Tbsp. fresh cilantro, chopped, plus more for garnish
- 1 tsp. chili powder
- ¼ tsp. salt
- ¼ tsp. black pepper
Made with
Lee Kum Kee products
How to make it
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Char the corn: Grill or broil corn on high heat, turning every few minutes until lightly charred all over, about 8–10 minutes. Let cool slightly.
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Slice kernels off the cob into a large bowl. Add Lee Kum Kee Sriracha Mayo, lime juice, cotija cheese, cilantro, chili powder, salt and pepper. Mix until well combined.
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Divide the mixture into serving containers and drizzle with additional Lee Kum Kee Sriracha Mayo. Garnish with cotija and cilantro and serve.
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