Mexican esquites recipe for six cups
Recipe shopping list — copy the items into Valedo.
This recipe makes six servings of warm off-the-cob Mexican street corn. It works with fresh or frozen corn kernels.
Ingredients
Frozen corn kernels
6 cups
Unsalted butter
3 tablespoons
Mayonnaise
1/2 cup
Mexican crema
1/2 cup
Cotija cheese
4 ounces
Limes
3
Chile powder
1 teaspoon
Fresh cilantro
1/2 cup
Jalapeño
1
Kosher salt
1 teaspoon
How to make it
- Char corn in a large hot skillet with butter. 2. Stir in diced jalapeño and cook for 1 minute. 3. Mix mayonnaise, crema, lime juice, chile powder, and salt. 4. Fold dressing into the warm corn. 5. Divide into cups and top with cotija and cilantro.
FAQ
Who is "Mexican esquites recipe for six cups" for?
This recipe makes six servings of warm off-the-cob Mexican street corn. It works with fresh or frozen corn kernels.
What do I need to buy for "Mexican esquites recipe for six cups"?
This list has 10 items, including Frozen corn kernels, Unsalted butter, Mayonnaise, and Mexican crema. Cross off what you already own, then buy the rest.
Do I need every item on "Mexican esquites recipe for six cups"?
No. Use it as a starting checklist for Mexican esquites recipe for six cups. Cross off what you already have—often that includes Frozen corn kernels—and add anything your situation still needs.
Does "Mexican esquites recipe for six cups" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Char corn in a large hot skillet with butter. 2. Stir in diced jalapeño and cook for 1 minute. 3. Mix mayonnaise, crema, lime juice, chile powder, and salt. 4. Fold dressing into the warm corn. 5. Divide into cups and top with cotija and cilantro.
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