Mexican Street Corn (Esquites)

Esquites is essentially corn removed from the cob, stir-fried or braised with herbs and spices and served in a cup with some lime, chili pepper powder and some other toppings as crumbled cheese and mayo.


  • 2 pounds of fresh corn kernels, just cut from cob (you can also use frozen kernels to save some time).
  • 1 chopped onion
  • 2 tbsp of garlic powder
  • 2 guajillo peppers seeded, deveined and chopped finely.
  • 1 tbsp of paprika
  • 1 tbsp of ancho pepper powder
  • Salt and pepper


  • In a large skillet warm some vegetable oil and add the chopped onion, stir-fry for few minutes until it becomes translucent.
  • Add guajillo peppers and cook them for a couple of minutes until they hydrate with the oil and the onions.
  • Add the corn kernels, garlic powder, and the rest of the spices; cook at medium heat until corn kernels are fully cooked and slightly browned, use a cooking spoon to stir it constantly to prevent it sticking to the bottom of the skillet.
  • Remove from heat and reserve.
  • Serve it in a cup or a small bowl, add some lime juice and enjoy!

Additional toppings:

  • Crumbled feta cheese
  • Chopped cilantro
  • Mayonnaise
  • Chili powder

Author: F. Guerra

Foodie, amateur cook/baker & a spicy food lover with a sweet tooth.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s