Lakeside Esquites 

Growing up in in Arizona & San Diego, now living in Tejas and visiting the real deal Mexico..Esquites is a great ‘thing’ and like dessert for me.  It’s creamy, it’s sweet, it’s spicy, great with a cerveza, & an all around treat!

Mexican Street Corn is crazy easy to make, not too much involved, but what is there is complex enough for the best of them!!

All who know me, know I love and enjoy cooking for my friends..but given we live lakeside, I also like casual meals and snacks too..this one is great on the dock, trust me!

The Starting Lineup

  • 6 ears of corn, husked and silks removed
  • 3/4 cup of Mexican sour cream or crema 
  • 5 Tbsp butter, softened unsalted
  • 1/4 cup cotija or queso fresco cheese, crumbled
  • Kosher salt
  • Ground chili powder
  • Cilantro, roughly chopped
  • Lime wedges
  • Awesome white mini-cup and plastic spoon optional, it’s authentic in my hood! 😉

Preheat your oven to 450 degrees.

We’ll start this street vendor delicacy by cleaning up the corn.  Remove the husks and silk the best that you can..if you have the teensiest bit of ‘silk’ left, no crime has been commited.  Place the corn cobs onto a baking sheet and spray or coat lightly with oil and salt.


Turn the oven up to broil now.  Place your tray of corn about 6″ under the broiler and let cook and brown!  Check frequently and turn corn often.
 Remove from your oven once cooked (but still crisp, about 10-15 minutes).  Let sit until cool enough to touch.  They’re pretty dang hot at this point!

Meanwhile, in a large bowl add in your softened butter and sour cream/crema.

Cut the corn kernels off of the cob and scrape into your large bowl.  Once all cobs are done, mix well to evenly distribute the cream, butter and corn.

   Now you’re welcome to serve this however your heart desires..as a ‘casserole’ with all garnishes atop the large bowlful or individually in cute cups.  Top either with a healthy dose of ground chili powder, crumbled dry Mexican cheese, chopped cilantro and a lime wedge for squeezin’!

Today, I went with individual servings…luckily for myself, #HEB grocery store had the perfect white “street” style cups on sale!!  Yep!  I also had red plastic spoons on hand from Parker’s 2nd birthday party.  All that combined and the garnish…the most PERFECT Esquites (Street Corn) this side of Mexico!  We’re ready for cocktails and the lake!


*Absolutely feel free to grill or boil your corn!  You can even use frozen cobs or frozen kernels in general on a baking sheet or sauté pan! 🙂

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