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Mexican Corn Esquites

Mexican Corn Esquites

The ultimate summer dish, Mexican Corn Esquites combines sweet, charred corn with zesty lime and creamy cheese. Perfect for any occasion, this easy-to-make recipe is sure to impress your guests. Enjoy the vibrant flavors and make it tonight!
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Servings: 4 servings
Course: Side Dishes
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Corn kernels Cut off a cob or frozen-thawed.
  • 2 Tbsp Oil For frying.
  • 2 cloves Garlic Crushed.
  • 4-6 Tbsp Parmesan Freshly grated or cotija cheese.
  • 2 limes Lime juice Juice from.
  • 1 Jalapeno Finely minced or chopped.
  • 2 Tbsp Cilantro Finely chopped.
  • 1-2 Tbsp Mayonnaise
  • to taste Salt
  • to taste Pepper

Equipment

  • Skillet
  • Chef's Knife
  • Grater
  • Frying Pan

Method
 

  1. Heat the oil in a large frying pan or wok over VERY high heat and cook the corn (if your pan is small do this in batches) for about 6 to 10 minutes until it starts to char and pop around the pan. It really does get quite vigorous with kernels popping out of the pan. At this point, add the garlic and cook for about 30 seconds more. Take it off the heat. Add all the other ingredients – adjust seasoning and serve at room temperature or reheat later when you serve.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
  • Freezing: This dish is not recommended for freezing as the texture may change.
  • Serving: Serve with grilled meats or as a topping for tacos for a delicious twist.
  • Variations: Feel free to add different types of cheese or hot peppers to suit your taste.