Mexican Street Corn (esquites)
  1. Melt butter in a heavy pan (cast iron is best). Spread corn kernels in a single layer in the pan. Roast for 10-15 minutes, stirring frequently, until the outsides of the kernels have browned. (Some will have a charred look, but don't let them burn!)

  2. Spoon corn into large bowl. Set aside.

  3. In a mixing bowl, add mayonnaise, crumbled cheese, green onions, cilantro, lime juice, smoked paprika (or chili powder), and garlic powder. Add salt and pepper, to taste. Stir until combined.

  4. Pour mayo mixture over roasted corn. Stir to combine completely.

  5. Sprinkle with extra crumbled cheese, paprika (or chili powder), and cilantro. Serve warm immediately.

Course🥗Side

Diets🥕Vegetarian...

Category🍽️Side Dish

Cuisine🇲🇽Mexican

Occasions🏞️Picnic🍖Summer Barbecue

Season☀️Summer

DifficultyEasy ⏰ 20m

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