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Mexican Esquites
Charred sweetcorn in a cup with mayo, lime, chilli and cheese — Mexico's most addictive street snack.
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5 minPrep🔥
10 minCook🍽️
4Serves📊
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Ingredients
- 400g sweetcorn kernels (fresh, frozen or canned)
- 2 tbsp butter
- 3 tbsp mayonnaise
- 100g cotija or feta, crumbled
- Juice of 2 limes
- 1 tsp Tajín (or chilli powder)
- Coriander
- Salt
Instructions
- Char the corn in a hot dry pan 5 minutes until smoky.
- Add butter; toast a moment more.
- Tip into cups or bowls.
- Top each with mayo, cheese, chilli, lime juice and coriander.
- Mix and eat with a spoon.
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Tara’s tips
- Char hard — that's the soul of esquites.
- Mix everything together as you eat.
Serving suggestions
- Eat warm with a spoon.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Difference from elote?
Esquites is off the cob; elote is on it.
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