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Overhead view of charred golden corn kernels in a thick white cream sauce. (Mexican Street Corn Recipe)

Mexican Street Corn Recipe: The Best Creamy Skillet Esquites

This authentic Mexican Street Corn Recipe features charred golden kernels, a thick white cream sauce, and salty cotija cheese. Perfect as a smoky, tangy side dish that brings the taste of Mexico to your kitchen.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups corn kernels Fresh or thawed frozen
  • 2 tbsp unsalted butter Or oil
  • 1/4 cup Mexican crema Or sour cream
  • 2 tbsp mayonnaise Full fat preferred
  • 1/2 cup Cotija cheese Finely crumbled
  • 1 tsp chili powder Deep red variety
  • 1/4 cup fresh cilantro Finely chopped
  • 1 whole lime Cut into wedges

Equipment

  • 1 Cast-Iron Skillet Best for achieving a deep char.
  • 1 Large Mixing Bowl

Method
 

Preparation
  1. Heat butter in a skillet over medium-high heat. Add corn and let sit undisturbed for 2-3 minutes until charred golden kernels appear. Stir and repeat for 5-7 minutes.
  2. In a bowl, whisk together crema, mayonnaise, and a squeeze of lime until a thick white cream sauce forms.
  3. Toss the warm corn with the sauce. Top with crumbled Cotija, a dusting of red chili powder, and fresh cilantro flakes.

Notes

For the best visual, serve in a shallow white ceramic bowl.
Pat the corn dry before cooking to ensure it blisters instead of steams.