Esquites Recipe (Mexican Corn Off the Cob)

Esquites Recipe (Mexican Corn Off the Cob)

It's easy to prepare this authentic Mexican street food. Esquites are the perfect side dish to pair with your favorite tacos.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Cut the kernels from each ear of corn until you have 4 cups of fresh kernels.
  3. Step 3

    Heat the vegetable oil in a large skillet over medium-high heat. Add the jalapeño pepper and sauté for 2 minutes.
  4. Step 4

    Add the corn kernels and season with salt. Cook, stirring occasionally, until toasted and golden brown, about 10 to 15 minutes.
  5. Step 5

    Remove from the heat and allow the corn to cool for about 5 minutes. Transfer to a large mixing bowl. Add the crumbled queso fresco, Mexican crema, chopped cilantro, lime juice, and chili powder. Stir to combine.
  6. Step 6

    Transfer the esquites to your serving dish and garnish with additional fresh cilantro and queso fresco. Serve with lime wedges. Dust with cayenne pepper, if desired.
  7. Step 7

    Enjoy warm or at room temperature. The corn can be cooked up to a day in advance and stored in an airtight container in the refrigerator. Bring to room temperature for about 15 minutes before assembling the salad. Leftovers can be stored in an airtight container in the refrigerator for up to three days.