Fiery Mexican Street Corn
As a flavorful tribute to Cinco de Mayo, we're giving the popular Mexican street corn dish, esquites, a spicy mayo twist. Similar to its more famous cousin, elote, this version is served off the cob and eaten with a spoon. It’s got all the essentials including crema, cotija, lime, along with a touch of heat. Serve it as a snack, or make a larger portion to serve as a side dish at your next BBQ!
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Servings
4-6
Ingredients
- 4 ears of corn
- Pinch of salt
- ½ white onion, chopped
- 3 tbsp Mexican crema (or sour cream)
- ¼ cup Smash Kitchen Spicy Mayonnaise
- ¼ cup cotiija cheese
- Handful of cilantro, chopped
- 1 lime
- (Optional) Chili powder
Instructions
- Cut the kernels off the corn cobs and set them aside.
- Bring a large pot of water to a boil. Add a pinch of salt, then the corn kernels, and cook for 5 to 7 minutes until tender. Drain well.
- In a separate pan, sauté the chopped onion until translucent, about 5 minutes. Set the sautéed onion aside to use as a topping, or optionally mix it into the corn.
- To serve, start with a layer of the cooked corn, followed by sautéed onion, Mexican crema, Smash Kitchen Spicy Mayonnaise, cotija cheese, and chopped cilantro. Repeat the layers as desired.
- Top the esquites with a squeeze of lime juice and a sprinkle of chili powder, if desired.
