Mexican Street Corn Recipe

Mexican Street Corn, or Esquites, is a vibrant, comforting street food classic that transforms simple corn into a bold, creamy, and flavor-packed dish. This off-the-cob version combines sweet corn kernels with a rich blend of mayo, sour cream, and sriracha for a creamy-spicy coating that clings to every bite.

Finished with salty cotija cheese, fresh cilantro, chili powder, and a squeeze of lime, it delivers layers of flavor—sweet, tangy, smoky, and savory.

Whether served in cups for gatherings or enjoyed as a side dish, this recipe captures the essence of Mexico’s beloved street food culture in every spoonful.

Why People Will Love This Mexican Street Corn (Esquites) Recipe:

Bold, balanced flavor profile: The combination of sweet corn, creamy mayo-sour cream blend, tangy lime, spicy sriracha, and salty cotija creates a dynamic contrast of flavors in every bite—sweet, salty, spicy, and tangy all at once.

Street food experience at home: This recipe brings the vibrant taste of Mexican street food into your own kitchen, offering authenticity and comfort in a quick and accessible format.

Customizable to taste: Whether you prefer it spicier, creamier, or lighter, the recipe is incredibly flexible—adjusting sriracha, lime, or cheese levels allows it to cater to a wide range of palates.

Great for any occasion: Served warm in individual cups, it’s perfect for gatherings, parties, or backyard barbecues, but it also works as a quick and satisfying side dish on weeknights.

Texture that satisfies: The contrast between warm, tender corn, crumbly cheese, and the silky dressing creates a textural experience that’s indulgent and satisfying without being heavy.

Easy and quick to prepare: Using frozen corn and a simple stovetop simmer, the entire dish comes together in under 15 minutes, making it approachable even for beginner cooks.

Visually vibrant and inviting: With pops of golden corn, green cilantro, white cheese, red chili powder, and lime wedges, it’s as colorful and appetizing as it is flavorful.

Key Ingredients:

Frozen Corn: A convenient and accessible stand-in for fresh corn, frozen kernels retain their sweetness and texture. When simmered briefly, they release natural sugars and develop a juicy, tender bite that’s the foundation of the dish.

Mayonnaise & Sour Cream: These two ingredients form the creamy base that clings to each kernel. Mayonnaise adds richness and body, while sour cream brings a cool tang that balances the sweetness of the corn and the heat of the chili.

Sriracha: A gentle heat source that adds depth, smokiness, and a modern twist on the classic chili-lime flavor. It infuses the cream base with bold, savory spice without overpowering.

Cotija Cheese or Queso Fresco: These crumbly, salty cheeses add umami and contrast—cotija is drier and saltier, while queso fresco is milder and softer. Both bring a traditional Mexican character and enhance the creaminess.

Cilantro: Fresh, bright, and slightly citrusy, cilantro cuts through the richness of the creamy sauce and lifts the entire dish with a clean herbal note.

Chili Powder: A finishing touch that adds smoky heat and visual appeal. It ties the dish together and adds a layer of complexity, complementing both the sriracha and the creamy dressing.

Lime (and Lime Salt, optional): Lime juice brightens the entire dish with acidity, enhancing flavor and balance. Lime salt, if used, boosts citrus and saltiness in one sprinkle, bringing out the best in every bite.

Expert Tips:

Simmer corn in sugared water, not plain:

Adding sugar to the water mimics the natural sweetness of peak-season corn and enhances flavor in frozen varieties. It brings out the corn’s natural sugars without making it taste artificially sweet.

Don’t overcook the corn:

Simmer the corn just until tender—3 to 5 minutes max. Overcooking can make the kernels mushy and dull in color, while perfectly cooked corn retains a juicy snap and vibrant golden hue.

Cool the corn slightly before adding the sauce:

Letting the corn cool for a few minutes before mixing in the creamy dressing prevents the mayo and sour cream from becoming oily or separating. A slightly warm (not hot) temperature is ideal for emulsifying the sauce smoothly onto each kernel.

Use freshly crumbled cotija cheese:

Cotija sold pre-crumbled tends to dry out and lose flavor. Crumbling it from a fresh block preserves its creamy-salty texture, which contrasts beautifully with the warm corn and creamy dressing.

Balance your acid and heat:

Taste the sauce before adding it to the corn. You can always adjust with a squeeze of fresh lime juice to brighten it or a dash of extra sriracha or chili powder for more kick. The best esquites are bold but balanced.

Garnish right before serving:

Add the cheese, cilantro, chili powder, and lime wedge just before serving to maintain their visual appeal and distinct textures. This keeps the final dish fresh, vibrant, and beautifully layered.

Serve warm, not hot:

Esquites taste best when they’re warm—not piping hot. This temperature allows the flavors to shine, the dressing to cling perfectly, and the toppings to stay intact.

How to make Mexican Street Corn Recipe

Ingredients:

2 tablespoons sugar

1 pound frozen corn

1/4 cup mayonnaise

¼ cup sour cream

1/2 teaspoon sriracha or to taste

Kosher salt to taste

lime salt optional, to taste

1/2 cup cotija cheese or queso fresco, crumbled

1/4 cup cilantro to taste

chili powder to taste

1 lime cut into wedges

Instructions:

Bring 1 cup of water to a boil and add sugar. When water is boiling, add corn and cover with lid.

Simmer corn for 3-5 minutes or until corn is cooked though and tender.

While corn in simmering, combine mayonnaise, sour cream, sriracha, Kosher salt, and lime salt in a small bowl.

When corn is done cooking, drain well and return to pan. Allow to cool for about 3 minutes. Add sriracha-mayo mixture to the corn and until well combined.

Divide corn into 4 individual cups.

Top with queso fresco, cilantro, a dash of chili powder, and a lime wedge. Serve immediately.

Enjoy !!

Important Notes When Making Mexican Street Corn (Esquites) Recipe:

Sweetness should enhance, not dominate:

The sugar added to the boiling water is meant to amplify the corn’s natural flavor, not make it candy-sweet. Stick to the suggested amount (2 tablespoons for 1 pound of corn) to maintain balance. Too much sugar can clash with the savory cream and cheese.

Let the corn rest before dressing:

After draining, allow the corn to cool for 3–5 minutes. This brief resting period is crucial—it prevents the dairy-based sauce from curdling and allows the flavors to meld evenly instead of sliding off hot kernels.

Use the right cheese:

Cotija and queso fresco are traditional and ideal for their crumbly texture and salty finish. Parmesan or feta can be used in a pinch, but avoid melty cheeses like cheddar or mozzarella, which change the intended texture and mouthfeel.

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Chili powder is more than heat—it’s a flavor booster:

Don’t skip the chili powder—it enhances smokiness and adds visual appeal. For deeper flavor, try using smoked paprika, chipotle powder, or a chili-lime blend for a gourmet twist.

The lime isn’t optional—it’s essential:

Lime juice doesn’t just add brightness—it cuts through the creaminess and balances the richness of the mayo and sour cream. Without it, the dish can feel heavy and flat.

Texture is everything:

What makes esquites so irresistible is the contrast of textures: tender corn, creamy sauce, crumbly cheese, fresh herbs, and a bit of crunch from chili powder or optional lime salt. Be careful not to overmix so these contrasts are preserved.

Serve immediately for best experience:

Esquites are best enjoyed fresh and warm, right after assembling. As it sits, the texture can become heavy, and the toppings lose their brightness. If needed, keep components separate and combine just before serving.

How to Enjoy Mexican Street Corn (Esquites) After Cooking:

Let It Cool Slightly Before Serving

Once you’ve mixed the corn with the creamy dressing, allow it to sit for 2–3 minutes. This brief rest lets the flavors meld and brings the temperature to an ideal warm—not hot—level, allowing the cheese and sauce to coat the kernels without melting too thin.

Serve in Individual Cups or Small Bowls

Traditionally enjoyed in cups (vasitos) on the street, this format is perfect for both presentation and practicality. It keeps each portion neat and lets guests layer in their own toppings to taste.

Garnish Generously for Texture and Flavor

Top each serving with:

Crumbled cotija or queso fresco – for a salty finish

Chopped fresh cilantro – for brightness

Chili powder or Tajín – for spice and tang

A lime wedge – squeeze just before eating to balance the richness with citrusy acidity

Pair It Thoughtfully

Esquites can be served as a standalone snack, a side dish, or part of a larger spread:

With tacos (al pastor, carne asada, or fish tacos)

Alongside grilled meats or barbecue dishes

As a topping for nachos or elote-inspired burgers

With tortilla chips for scooping, if served thicker

Store and Reheat Carefully

To store: Refrigerate leftovers in an airtight container for up to 3 days.

To reheat: Warm gently in a skillet over low heat or in the microwave. Stir to recombine the sauce and add a splash of lime juice or a bit more mayo/sour cream if it looks dry.

Reinvent Leftovers Creatively

Use cold esquites as a topping for tacos, quesadillas, or tostadas.

Fold it into scrambled eggs or omelets for a savory breakfast twist.

Mix with cooked pasta and a little extra mayo or crema for a Mexican-style pasta salad.

Nutrition Information:

For Mexican Street Corn (Esquites), based on 1 serving (assuming the recipe yields 4 servings):

Note: This estimate includes mayonnaise, sour cream, cotija cheese, and garnishes. Values may vary depending on specific brands used and how generously toppings are applied.

Frequently Asked Questions:

Can I use fresh corn instead of frozen corn?

Yes, you can definitely use fresh corn.

You would need to husk the corn and remove the silk, then cut the kernels off the cob before proceeding with the recipe.

Can I grill the corn instead of boiling it?

Yes, you can grill the corn to add a smoky flavor.

You would need to defrost the frozen corn, skewer them if desired, and grill them until they have some color, before proceeding with the recipe.

What can I substitute for cotija cheese?

If cotija cheese is not available, you can substitute with feta cheese or parmesan.

Both have a similar crumbly texture and salty taste.

What if I don’t have sriracha sauce?

If you don’t have sriracha, you can substitute it with another hot sauce of your preference, or even a bit of chili powder.

Be sure to adjust the quantity according to your taste.

Can I use other types of cheese if I don’t have cotija or queso fresco?

Yes, feta or grated parmesan can be good substitutes.

They may alter the flavor profile slightly but will still be delicious.

What is lime salt and where can I find it?

Lime salt is a flavored salt made from granulated salt and dried lime zest.

If you can’t find it in your local grocery store, you can substitute it with regular kosher salt and add extra fresh lime juice or zest for that tangy lime flavor.

Can I make this dish ahead of time?

This dish is best served immediately while the corn is still warm and the cheese is soft.

However, you could prepare the sriracha-mayo mixture ahead of time and store it in the refrigerator, then cook the corn and assemble the dish just before serving.

How can I make this recipe vegan?

To make this recipe vegan, use a vegan mayonnaise and sour cream.

You can substitute the cheese with a vegan cheese of your choice or nutritional yeast for a cheesy flavor.

What is the best way to serve Mexican street corn?

This dish is best served warm, immediately after it’s made.

You can serve it as a side dish with tacos, grilled meats, or at a barbecue.

Be sure to provide plenty of napkins, as it can be a bit messy to eat!