Esquites Recipe (Mexican Corn Off the Cob)

Name: Esquites Recipe (Mexican Corn Off the Cob)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Latin,Mexican,Tex-Mex
Ingredients: 5 to 6 medium ears corn, shucked and cleaned; 2 tablespoons vegetable oil; 1 jalapeño pepper, seeded and diced; 1/4 teaspoon salt; 1/2 cup queso fresco, crumbled; 1/4 cup Mexican crema; 1/4 cup fresh cilantro, coarsely chopped; 1 tablespoon lime juice, freshly squeezed; 1 teaspoon chili powder; 1/4 cup chopped fresh cilantro, optional, for garnish; 1/4 cup crumbled queso fresco, optional, for garnish; 1 lime, cut into wedges, optional, for garnish; Cayenne pepper, optional, for garnish

Authentic Mexican esquites, a vibrant street corn salad, makes an ideal side dish for tacos.

⭐ 4.1 (34 reviews) Prep: 10 minCook: 20 minTotal: 30 minYields: 6 servings

Category Tags:

Dinner Side Dish Lunch

Cuisine Tags:

Latin Mexican Tex-Mex

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Instructions

Prepare 4 cups of fresh corn kernels by cutting them from the cobs.
Heat vegetable oil in a large skillet over medium-high heat, then sauté jalapeño for 2 minutes.
Add corn kernels and salt; cook, stirring occasionally, until toasted and golden brown for 10 to 15 minutes.
Remove corn from heat and cool for about 5 minutes.
Transfer cooled corn to a large mixing bowl and combine with crumbled queso fresco, Mexican crema, cilantro, lime juice, and chili powder.
Serve the esquites garnished with additional cilantro and queso fresco, accompanied by lime wedges. Dust with cayenne pepper if desired.

Nutritional Info (per serving)

Calories: 199 kcal

Carbohydrate: 23 g

Cholesterol: 15 mg

Fiber: 3 g

Protein: 6 g

Saturated Fat: 4 g

Sodium: 490 mg

Sugar: 5 g

Fat: 11 g

Unsaturated Fat: 0 g