Mexican Street Corn – Esquites

Bill Stine

Mexican Street Corn – this stuff is CRAZY GOOD! It works double duty too, as a side or as a scrumptious dip!

Serves 16 as a side dish.

Make half the recipe to serve the same number of people as an appetizer.


Qty Unit Ingredient
¼ cup Extra Virgin Olive Oil
1 bulb Fresh Garlic, finely minced
2 lbs frozen Corn
2 med Jalapeño Peppers, seeded and stemmed, finely chopped
1 large bunch Green Onions, finely sliced
½-1 bunch fresh Cilantro leaves, finely chopped
1 cup Mayonnaise
4 Tbs fresh Lime Juice
8-10 oz Cotija Cheese*, crumbled
4 tsp Chili Powder, or to taste
½ Tbs Salt, or to taste


  1. Heat oil in a medium size skillet over medium-low heat. Add garlic and saute for 1 minute, swirling the pan a few times to keep the garlic from browning.
  2. Add corn and sauté until color deepens.
  3. Add jalapeño, green onions and cilantro.
  4. Remove from heat.
  5. In a small bowl, combine mayo, lime juice, cotija cheese, chili powder and salt. Whisk till smooth. Add to corn mixture and stir to combine.
  6. Taste and add more salt, if needed.
  7. Garnish with more cilantro, and a sprinkle of chili powder, if desired. The cotija cheese pretty much “melts” into the delicious sauce, so if you want to sprinkle a little more on the top as a garnish, that would be pretty too.


* Cojita is a cheese originating in Cotija in the Mexican state of Michoacán. It’s a fairly hard, crumbly cheese and is used mostly in Mexican dishes. I’ve used Feta cheese, instead.