DTDinner Table

Mexican Street Corn (Esquites) - #10 Can Version

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servings
  • 6 cans corn (≈10.4 kg) - #10 cans, drained
  • 1¾ cups butter (≈392 g)
  • Kosher salt - to taste
  • 2⅝ cups mayonnaise (≈588 g)
  • 14-28 tbsp lime juice (≈210 mL)
  • 9⅓ tbsp chili powder (≈70 g) - divided
  • Cotija cheese - crumbled, to taste
  • Fresh cilantro - roughly chopped, to taste

Instructions

  1. Drain the corn thoroughly.
  2. Working in batches, cook the drained corn over high heat 8-10 minutes per batch, stirring occasionally, until lightly charred.
  3. Off the heat, stir in the butter and salt.
  4. Transfer to serving containers and stir in the mayonnaise, lime juice, and half the chili powder.
  5. Top with cotija, the remaining chili powder, and cilantro.
  6. Serve warm or at room temperature.