(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
-
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.
-
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.
Find more easy gameday appetizers on our recipes page!
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