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Creamy Mexican Street Corn Esquites

A delicious and creamy dish featuring sweet corn, tangy lime, and spices, perfect as a main dish or side.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears ears of corn, husked
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 cup crumbled queso fresco
  • 1/2 teaspoon chili powder
  • 1 unit lime, juiced
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Method
 

Preparation
  1. Start by husking the corn and removing all silk strands.
  2. You can either grill the corn on a medium-high flame for about 10-15 minutes, turning frequently until charred, or boil it in water for 5-7 minutes until tender.
  3. In a mixing bowl, combine the mayonnaise, sour cream, crumbled queso fresco, lime juice, and chili powder. Mix well until all the ingredients are combined thoroughly.
  4. Once the corn has cooled slightly, cut the kernels off the cobs and add them to the creamy mixture.
  5. Stir everything together, adding salt and pepper to taste. Garnish with fresh cilantro.
  6. Serve immediately to enjoy warm, or chill it for a refreshing take on a hot day.

Notes

If you're looking for a Halal alternative for the cheese, try using feta or a similar crumbly cheese that will provide that satisfying texture. To avoid overcooking the corn, keep an eye on it while grilling. A little char is delicious, but make sure not to let it burn. Don't skip the lime juice! It adds the zing that ties all the rich flavors together. Store in an airtight container in the refrigerator for up to 3 days or freeze (without cilantro) for up to a month.