Mexican Street Corn Esquites

This authentic Mexican street corn dish features tender kernels simmered in a flavorful buttery broth, then topped with creamy mayonnaise, tangy lime juice, and a kick of chile piquin. Ready in just minutes, this simple yet irresistible snack brings the vibrant flavors of Mexican street food right to your home.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 people

Course: Side Dish

Cuisine: Mexican

Calories: 385

Ingredients Equipment Method Notes

Ingredients

2 cups water
8 ounces butter
4 ears sweet corn kernels cut from the cob
salt to taste
1 teaspoon ground chile piquin powder
2-3 tablespoons mayonnaise
2 limes juiced

Equipment

Medium saucepan
Knife
Serving cups or small bowls

Method

Cut the kernels from the 4 ears of sweet corn and collect them in a bowl.
In a medium saucepan, combine the corn kernels, butter, water, and a generous pinch of salt.
Place over medium heat and bring to a simmer. Cook until the corn is tender but still has a slight bite, about 8-10 minutes.
Ladle the corn and its broth into serving cups or small bowls.
Add mayonnaise to each serving, adjusting the amount based on your preference for creaminess.
Sprinkle with chile piquin powder for heat.
Squeeze fresh lime juice over each serving and stir gently to combine all flavors.
Serve immediately while still warm.

Notes

For the most authentic experience, serve esquites in foam cups as street vendors do in Mexico. Look for corn with bright green husks and plump kernels for the best flavor. For variations, try adding crumbled cotija cheese, chopped cilantro, or a sprinkle of tajin seasoning. Leftovers can be refrigerated for up to 2 days and gently reheated, though this dish is best enjoyed fresh.

If fresh corn isn't available, frozen corn kernels can work as a substitute - use about 3 cups of frozen kernels instead of the 4 ears of fresh corn.