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Handheld photo of Mexican Street Corn Recipe showing charred yellow corn and creamy dressing in a white ceramic bowl.

Mexican Street Corn Recipe: The Ultimate Creamy and Charred Esquites

This Mexican Street Corn Recipe features pan-seared charred yellow corn tossed in a glossy lime-mayo dressing, topped with cotija cheese, cilantro, and chili powder. A vibrant, smoky, and creamy side dish perfect for any summer barbecue.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 cups
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups (600g) Yellow Corn Fresh or frozen/thawed
  • 1 tbsp (15ml) Neutral Oil Vegetable or canola
  • 1/4 cup (60ml) Mayonnaise High quality
  • 1 whole Lime Juiced (approx 30ml)
  • 1/2 cup (60g) Cotija Cheese Crumbled
  • 1 tsp Red Chili Powder Or Tajin seasoning
  • 1/4 cup Fresh Cilantro Finely chopped

Equipment

  • 1 Cast Iron Skillet Best for achieving a deep char.
  • 1 Shallow White Bowl For traditional serving and presentation.

Method
 

Char the Corn
  1. Heat oil in a skillet over medium-high. Add corn and leave undisturbed for 2-3 minutes until charred edges appear.
  2. Stir and cook for another 3-4 minutes until corn is blistered and smoky.
Assemble the Salad
  1. Whisk mayo and lime juice together until glossy. Toss with the warm charred corn in a shallow bowl.
  2. Heavily layer the crumbled cotija cheese, dusting of chili powder, and chopped cilantro on top. Garnish with a lime wedge.

Notes

Ensure corn is completely dry before searing to get the best char.
For a spicy kick, add a finely diced jalapeño to the skillet while searing the corn.