• Katherine Arthurs

Esquites (Mexican Street Corn)

YOU GUYS!!! GO make this NOW! These are delicious. I should have doubled the recipe for the 4 of us - these are that good.

I love the combination of sour cream + mayonnaise. I love Sir Kensington Avocado Mayo - its sugar free, so Paleo + Keto friendly. The flavor is perfect - has a hint of lime, mustard + the right amount of vinegar.

BUT back to this corn! I love cutting the cobs in half, so you don't get too messy, but still messy enough to use multiple napkins. The smoked paprika, fresh garlic + cotija cheese is perfect for this sweet + savory dish.

You probably don't want to eat this corn on a first date - but then again, maybe you do?!??!

Esquites (Mexican Street Corn)

4 corn cobs, shucked

3 tablespoons sour cream

1 1/2 tablespoons mayo

zest of 1 lime

1 small garlic clove, minced

1/2 teaspoon smoked paprika, plus more for garnish

1/2 teaspoon chili powder, plus more for garnish

1 pinch of sea salt

1 pinch fresh cilantro, chopped (more for garnish)

cotija cheese

In a large pot of salted boiling water, cook the corn for 6-8 minutes. We like ours crunchy so I only cook ours for 6 minutes.

Meanwhile, combine the sour cream, mayo, lime zest, garlic, smoked paprika, chili powder + salt together in a small bowl.

When the corn is done, brush the sour cream mixture all over the corn cobs. Sprinkle with crumbled cotija cheese, all over each cob. Sprinkle with more cilantro, a pinch or two of smoked paprika + chili powder.

Enjoy right away, with several napkins.