Addictive Mexican Street Corn (Esquites) Bowl , You devoured it all—no shame! This creamy, tangy, spicy corn salad is impossible to resist. Here’s how to recreate the magic (and maybe share next time… maybe).
Why You’ll Keep Eating It All
5-minute fix – Ready in a flash.
Sweet, spicy, tangy – Flavor explosion in every bite.
Creamy + crunchy – Cotija cheese is everything.
Bright & fresh – Lime juice cuts the richness
Ingredients
(Serves 1… or 2 if you’re generous)
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2 ears fresh corn (or 1.5 cups frozen, charred in a skillet)
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2 tbsp mayonnaise (or Mexican crema)
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¼ cup crumbled cotija cheese (or feta)
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1 tsp chili powder (or Tajín for extra zing)
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1 lime, juiced
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Handful of cilantro, chopped (optional)
Step-by-Step
1. Char the Corn
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Grill, roast, or pan-sear corn until lightly blackened. Cut kernels off cob.
2. Toss & Coat
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In a bowl, mix corn with mayo, half the cotija, and lime juice.
3. Top & Devour
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Sprinkle with chili powder, remaining cheese, and cilantro.
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Optional: Add hot sauce or diced avocado.
Pro Tips
No grill? Use a dry skillet on high heat for smoky flavor.
Extra indulgence: Mix in a spoonful of sour cream.
Make it a meal: Serve over rice or with tortilla chips.
Why It’s So Damn Good
This is Mexican street corn (elote) in bowl form—all the flavor, none of the mess. The combo of cool mayo, salty cheese, and spicy chili powder is straight-up addictive.
More Ways to Eat It:
🥗 On tacos or nachos
🍗 As a chicken topper
🍳 With a fried egg for breakfast