DTDinner Table

Mexican Street Corn (Esquites)

Source · Prep 5 minutes · Cook 8 minutes

Per serving: 291 cal · 7 g protein · 46 g carbs · 12 g fat

servings
  • 3 cans corn (≈740 g) - 15.25 oz each before draining; about 740 g drained total
  • 2 tbsp butter (≈28 g)
  • Kosher salt - to taste
  • 3 tbsp mayonnaise (≈42 g)
  • 1-2 tbsp lime juice (≈15 mL)
  • 2 tsp chili powder (≈5 g) - divided
  • Cotija cheese - crumbled, to taste
  • Fresh cilantro - roughly chopped, to taste

Instructions

  1. Heat a cast iron skillet over high heat. Cook the drained corn 8-10 minutes, stirring occasionally, until lightly charred.
  2. Off the heat, stir in the butter and a pinch of salt.
  3. Transfer to a bowl and stir in the mayonnaise, lime juice, and 1 teaspoon of the chili powder.
  4. Top with cotija, the remaining chili powder, and cilantro.
  5. Serve warm or at room temperature.

Notes