Go Back
–+ servings
Close-up of bright yellow corn kernels with dark brown charred edges in a glossy white cream sauce. (Mexican Street Corn Recipe)
FL Recipes

Mexican Street Corn Recipe: The Ultimate Creamy, Charred Esquites Bowl

This Mexican Street Corn Recipe features perfectly charred yellow corn kernels tossed in a glossy cream sauce, topped with salty cotija cheese, vibrant chili powder, and fresh cilantro for an authentic street-food experience.
Print Recipe Pin Recipe WhatsApp
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Lunch, Side Dish
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 4 cups Yellow Corn Kernels Fresh or thawed frozen
  • 2 tbsp Unsalted Butter
  • 1/3 cup Mexican Crema Or sour cream substitute
  • 2 tbsp Mayonnaise
  • 1/2 cup Cotija Cheese Finely crumbled
  • 1 tsp Chili Powder Vibrant red variety
  • 1/4 cup Fresh Cilantro Chopped
  • 1 whole Lime Cut into wedges

Equipment

  • 1 Cast Iron Skillet Ensures the best char on the corn kernels.
  • 1 Chef's Knife For chopping fresh cilantro.

Method
 

Preparation
  1. Heat a cast iron skillet over medium-high heat with butter. Add corn in an even layer and cook without stirring for 2-3 minutes until charred edges appear. Toss and cook for 5 more minutes.
  2. Remove from heat. In a small bowl, whisk crema and mayo, then fold into the warm corn until every kernel is glossy.
  3. Transfer to a white ceramic bowl. Top with crumbled cotija, a heavy dusting of chili powder, and cilantro flakes. Serve with a lime wedge.

Nutrition

Calories: 210kcalProtein: 5gFat: 14gFiber: 3g

Notes

Ensure corn is very dry before charring to avoid steaming.
Substitute Feta if Cotija is unavailable.
Keyword Elote Bowl,Esquites,Mexican Street Corn Recipe

Tried this recipe?

Let us know how it was!
Pin Recipe