July 29, 2011

Author Notes:

This side dish is a staple on the streets of Mexico. It’s sold at food carts, served in cups usually, and it’s a great way to serve up this season’s corn. This is a spicy recipe so if you prefer less heat, remove the seeds and vein from the serrano pepper. If you’re making this off season frozen corn is a fine substitute. Buen provecho!


Serves: 2
Prep time: 5 min
Cook time: 7 min


  • 2 cups fresh corn kernels, just cut from cob
  • 2 tablespoons unsalted butter
  • 1 serrano pepper, diced (about 2 tablespoons)
  • 1/2 teaspoon salt
  • 2 tablespoons mayonnaise (low fat is fine) or Mexican crema
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 2 tablespoons queso fresco or cotija cheese, crumbled
  • 1 lime cut into wedges (optional)
In This Recipe


  1. Heat the butter in a medium pan. Add the serrano pepper and sauté for 2 minutes.
  2. Add the corn kernels and salt. Sauté for another 4 minutes and remove from heat. Let the mixture cool slightly and stir the mayonnaise in. Move to a serving bowl.
  3. In a separate small bowl mix the cayenne pepper and chili powder. Sprinkle as much of the powder mixture on top of the corn as you want. Top with queso fresco and lime juice (optional). Serve immediately.

More Great Recipes:
Mayonnaise|Vegetable|Make Ahead|Summer|Vegetarian|Gluten-Free|Side

Reviews (6) Questions (0)

6 Reviews

Claire R. May 26, 2018
I had it last night for the first time and WOW delicious
Evelyn June 23, 2015
I love this!!:)
Holly August 7, 2011
OMG...I haven't had esquites in years...I used to look forward to the corn guy coming around our neighborhood in Mexico every evening. Elotes and esquites! Lovely recipe, thanks!
Author Comment
mpittsm August 7, 2011
Thank you!
Kitchen B. July 31, 2011
I love the name....and the ingredients list. To be honest cheese and fresh corn sound the perfect match!
Author Comment
mpittsm July 31, 2011
You have no idea! So good ;)