Mexican Street Corn (Esquites) Recipe
If you’ve ever craved the smoky, creamy, and tangy flavors of a Mexican street market, this BEST MEXICAN CORN IN A CUP RECIPE (Easy Mexico Street Corn!) is your perfect homemade solution. After extensive testing, I’ve perfected this method to deliver authentic taste with minimal effort, capturing the irresistible combination of charred corn, rich Cotija, and zesty lime that defines this beloved street food.
PrintMexican Street Corn (Esquites)
Ingredients
Scale
- 1 Tablespoon unsalted butter
- 3–4 cups fresh corn (cut from cob or frozen corn (about 4–5 fresh corn cobs)*)
- 2 tablespoons Hellmann's mayonnaise
- 1/2 cup Cotija cheese or queso fresco (grated or crumbled)
- 2 green onions (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- 1 lime (juiced)
- 1/2 teaspoon smoked paprika or chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper (to taste**)
- Extra crumbled Cotija/queso (cilantro, paprika/chili powder for serving)
Instructions
- Melt butter in a heavy pan (cast iron is best). Spread corn kernels in a single layer in the pan. Roast for 10-15 minutes, stirring frequently, until the outsides of the kernels have browned. (Some will have a charred look, but don't let them burn!)
- Spoon corn into large bowl. Set aside.
- In a mixing bowl, add mayonnaise, crumbled cheese, green onions, cilantro, lime juice, smoked paprika (or chili powder), and garlic powder. Add salt and pepper, to taste. Stir until combined.
- Pour mayo mixture over roasted corn. Stir to combine completely.
- Sprinkle with extra crumbled cheese, paprika (or chili powder), and cilantro. Serve warm immediately.
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