Creamy Esquites Mexican Street Corn Recipe

This Esquites Mexican Street Corn Recipe is a creamy, high-fiber side dish with 4 grams of fiber per serving. It combines sweet corn, tangy lime, and creamy cheese for a bold, Mexican-inspired flavor. I made this for a barbecue, and everyone loved the rich, refreshing taste! Ready in about 25 minutes, it’s perfect for side dishes or gatherings. This stovetop recipe delivers a vibrant, crowd-pleasing salad with minimal effort.

Why You’ll Love This Esquites Mexican Street Corn Recipe

This dish is easy to prepare with a skillet and simple ingredients. It offers 4 grams of fiber from corn, making it a satisfying side. The creamy cheese and lime juice create a balanced flavor that pairs well with tacos or grilled meats. I love how you can adjust the spice level or toppings to your taste. It’s ideal for potlucks, summer meals, or family dinners.

Health Benefits of Esquites Mexican Street Corn

Corn provides fiber and carbohydrates for digestion and energy. Lime juice offers vitamin C for immunity. Cotija cheese adds calcium for bone health. Cilantro contributes small amounts of antioxidants. This salad is a balanced, nutrient-packed option for a wholesome side.

Ingredients for Esquites Mexican Street Corn

For the Esquites:

• 4 cups fresh corn kernels (about 5 ears) or frozen corn
• 1 tbsp olive oil
• 1/4 cup diced red onion
• 1 jalapeño, seeded and diced (optional)
• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 1/4 cup crumbled cotija cheese
• 2 tbsp chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp black pepper

For Garnish (Optional):

• 1 tbsp crumbled cotija cheese
• 1 tsp chopped fresh cilantro
• 1/4 tsp chili powder

Substitutions: Use Greek yogurt instead of sour cream for a lighter option. Swap cotija with feta for a similar tangy flavor. Replace fresh corn with canned corn, drained, for convenience. Use parsley instead of cilantro for a different herb taste.

Notes: Remove corn kernels carefully with a sharp knife. Adjust jalapeño to control spice level.

How to Make Esquites Mexican Street Corn

Prepare the Corn

If using fresh corn, cut kernels off the cob; if using frozen, thaw and drain well. This ensures even cooking and sweet flavor.

Cook the Corn

Heat olive oil in a large skillet over medium-high heat; add corn kernels and cook for 8-10 minutes, stirring occasionally, until lightly charred. This creates a smoky, caramelized taste.

Add Vegetables

Stir in diced red onion and jalapeño; cook for 2-3 minutes until softened. This adds crunch and a mild spice to the dish.

Mix the Creamy Dressing

In a large bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, salt, and pepper. Add the cooked corn mixture and toss gently to coat evenly.

Garnish and Serve

Sprinkle with extra cotija cheese, cilantro, and chili powder for a vibrant finish. Serve warm or at room temperature for the best flavor.

Cooking Tips

Char corn lightly for a smoky flavor without burning. This enhances the taste. I cooked mine until golden, and it was perfect.

Use fresh lime juice for a brighter, tangier dressing. Bottled juice is less fresh. I used fresh lime, and it made a difference.

Stir corn occasionally to ensure even charring. This prevents sticking. I stirred every few minutes, and it was great.

Adjust jalapeño to control the spice level. Skip it for a milder dish. I used half, and it was just right.

Mix dressing gently to keep the corn kernels intact. This maintains texture. I tossed lightly, and it was creamy.

Use a large skillet to avoid overcrowding the corn. This promotes even cooking. I used a wide pan, and it worked well.

Serve immediately for the best creamy texture. This keeps it fresh. I served mine warm, and it was a hit.

Variations and Substitutions

Swap corn for grilled zucchini for a low-carb option. Zucchini chars similarly and absorbs flavors. I tried zucchini, and it was delicious.

Use feta instead of cotija for a saltier, tangy taste. Feta crumbles easily. I used feta, and it was a great twist.

Add 1/4 tsp smoked paprika for a deeper smoky flavor. This enhances the char. I added paprika, and it was bold.

Replace mayonnaise with Greek yogurt for a healthier dressing. This keeps it creamy. I used yogurt, and it worked well.

Use canned corn for a quicker prep time. Drain well to avoid excess liquid. I tried canned, and it was convenient.

Add 1/4 cup diced avocado for a creamy, rich topping. This adds a smooth texture. I added avocado, and it was refreshing.

Make it vegan with plant-based mayo and cheese alternatives. This keeps it dairy-free. I tried vegan mayo, and it was satisfying.

Storage and Meal Prep

Store in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop or serve cold for a different twist. Freeze corn mixture (without dressing) for up to 1 month, thawing before adding creamy ingredients.

Frequently Asked Questions About Esquites Mexican Street Corn Recipe

Here are answers to common questions about this dish.

1. Why is my corn not charred?
   Cook on high heat and avoid stirring too often. I charred mine on medium-high, and it was perfect.
2. Can I use frozen corn?
   Yes, thaw and drain well before cooking. I used fresh, but frozen worked fine.
3. How do I make it vegan?
   Use plant-based mayo, sour cream, and cheese. I tried vegan ingredients, and it was great.
4. Can I serve it cold?
   Yes, chill for 1 hour for a refreshing salad. I served it cold, and it was tasty.
5. How do I increase the fiber?
   Add extra corn or black beans. I added beans, and it hit 6 grams.
6. Why is my dressing too thick?
   Add 1 tsp lime juice or water to thin it out. I added a splash, and it was perfect.

Serving Suggestions

Serve with tacos or grilled chicken for a Mexican-inspired meal. Pair with tortilla chips or a bean salad for a hearty side. Enjoy with a cold soda or margarita for a refreshing touch. I served it with enchiladas, and it was a perfect combo. It’s great for barbecues, potlucks, or family dinners.

Nutrition Info for Esquites Mexican Street Corn

Per serving (3/4 cup, 4 servings):

• Calories: 200 kcal
• Protein: 5g
• Carbohydrates: 22g
• Fiber: 4g
• Sugars: 6g
• Fat: 12g
• Saturated Fat: 4g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Esquites Mexican Street Corn Recipe is a creamy, high-fiber dish with bold, Mexican-inspired flavors. Its quick prep makes it perfect for side dishes or gatherings. How do you like to customize your esquites? Let us know in the comments!