Esquites II (Mexican Street Corn) is a traditional Mexican recipe for a classic street-food version of corn off the cob blended with spices, American-style chili powder, chilli lime seasoning, mayonnaise, cheese and coriander. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Mexican Street Corn (Esquites II).
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Esquites, also known as elote en vaso and Mexican street corn salad, is an ultra-popular Mexican street food made with corn, mayonnaise, lime juice, cotija cheese, chili powder, and other delicious ingredients. The cotija cheese in the original recipe is a mild and crumbly cheese, one of the best substituted for which would be a mild Wensleydale.
Ingredients:
4 tbsp unsalted butter
300g fresh corn kernels, cut off the cob (about 4 medium ears of corn)
2 garlic cloves, minced
1 jalapeño chilli, minced
4 tbsp mayonnaise
4 tbsp cotija cheese (plus more for garnish) [substitute a mild and crumbly Wensleydale]
2 tbsp coriander leaves, chopped
½ tsp chilli powder
2 tbsp lime juice (about 1 lime)
2 tbsp chili powder
1 tsp smoked paprika
1 tsp chilli lime seasoning
Chilli powder, to garnish
Lime wedges, to garnish
Method:
Set a large, heavy-based, frying pan over medium-high heat. Once hot add the butter, fresh corn kernels, garlic, and jalapeño. Cook, stirring occasionally, for 5 minutes. At the end of this time, turn the mixture into a medium-sized mixing bowl.
Add the mayonnaise, cotija cheese [or Wensleydale], cilantro, salt, and lime juice to the ingredients in the bowl. Next add in the chilli powder, chili powder, smoked paprika, lime juice and chilli lime seasoning mix. Stir everything together until fully combined. Taste and season with more salt, chilli and mayonnaise if de-sired.
Garnish with chili powder to your liking, a lime wedge, and a sprinkle of cotija cheese.
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