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Mexican Esquites with Mayo, Lime, and chili

Mexican Esquites with Mayo, Lime, and Chili

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish, Snack
Cuisine Mexican
Servings 4

Equipment

  • Medium skillet or sauté pan A non-stick or stainless steel pan works well. Cast iron is also great for charring corn slightly for added flavor.
  • Mixing bowl To combine the creamy elements and mix in the cooked corn.
  • Spatula or wooden spoon For stirring while cooking.
  • Citrus juicer (optional) Makes juicing limes easier, but squeezing by hand works fine.
  • Measuring cups and spoons Precision helps nail the flavor balance.
  • Serving cups or small bowls To keep with the traditional "Mexican street corn in a cup" vibe, use small disposable cups or mason jars.

Ingredients
  

  • 4 cups fresh or frozen corn kernels about 6 large ears if using fresh
  • 2 tablespoons unsalted butter
  • 1/4 cup mayonnaise preferably full-fat for richness
  • 1/4 cup crumbled Cotija cheese or feta if unavailable
  • 1/4 teaspoon chili powder adjust to taste
  • 1 tablespoon lime juice plus more lime wedges for serving
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons finely chopped cilantro optional
  • 1/2 teaspoon of Elote seasoning optional for extra depth
  • 1 minced garlic clove optional but recommended
  • 1 tablespoon crema or sour cream for a silkier finish

Instructions
 

Step 1: Cook the Corn

  1. In your skillet, melt the butter over medium-high heat. Add the corn kernels and let them cook, stirring occasionally, for 10-12 minutes until they begin to char slightly. If you're using fresh corn, you’ll get some popping and browning—exactly what you want. If using frozen, thaw and drain first to avoid sogginess.

Step 2: Mix the Flavor Base

  1. While the corn cooks, combine mayonnaise, lime juice, salt, pepper, garlic (if using), crema, and a pinch of chili powder in a mixing bowl. Add the Elote seasoning here if you have it—it’s like an instant shortcut to flavor town, especially if you're looking to echo an authentic elote recipe.

Step 3: Combine

  1. Once the corn is nicely roasted and slightly browned, transfer it into the bowl with the creamy mix. Stir well until all the kernels are evenly coated.

Step 4: Garnish and Serve

  1. Spoon the creamy corn mixture into individual serving cups. Sprinkle generously with crumbled Cotija cheese, more chili powder, and cilantro. Add an extra squeeze of lime just before serving.

Step 5: Enjoy

  1. Serve warm with lime wedges on the side. This dish makes for a perfect snack, side dish, or even a fun appetizer for dinner recipes that need a little zing.