Authentic Mexican Street Corn, Esquite! | BEST Easy Recipe with Poblano Twist 🌽🔥

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor at a lower cost.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers flavor with less heat.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar adds acidity at a lower cost.

Remove kernels from 10 corn cobs.

Roast 5 poblano chilies and place them in a bag to sweat.

Chop 1 yellow onion into small squares.

Peel the skin off the roasted poblano chilies, remove seeds, and slice thinly.

In a Mexican pan, heat 3 tablespoons of vegetable oil and 1 stick of butter.

Add the chopped onion and cook for about 10 minutes until translucent.

Add 3 diced garlic and 1 tablespoon of salt, mixing well.

Add the corn kernels to the mixture.

Pour in 2 cups of water and let it boil for about 10 minutes.

Once boiling, add the sliced poblano chilies and cook for an additional 5 minutes.

Plate the mixture and top with tahin, mayonnaise, queso cotija, and lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens