Select Page

Mmmmm Mexican street corn.   There are two very noticible changes to the traditional method.

NASAL NAPALM HORSERADISH!!  Dooo it be a man!

Blue Cheese!  I like Dutch Blue but the world is your oyster.  This takes it to a whole new level.

esquite
Print Recipe
No ratings yet

Esquites

Course: Appetizers
Cuisine: Mexican
Keyword: corn
Servings: 4 People

Ingredients

  • 4 cups Corn
  • 1 Diced Serrano or Jalapeño Add more if they aren't hot enough
  • 2 tbsp Vegetable Oil DO NOT USE Olive Oil
  • 1 tbsp Mayonnaise
  • 2 tbsp Sour cream or Mexican crema
  • 1 tbsp Horseradish
  • 1.5 Lime Juice
  • .5 tsp Chili powder
  • .5 tsp Tajin seasoning
  • 1/4 cup Chopped Cilantro
  • 1/2 cup Crumbled Blue Cheese Optional Feta Cheese
  • Salt to taste

Instructions

  • Over medium heat add the oil in a pan. Add the corn in and cook with a lid on stirring occasionally. Cook for 10-15 minutes until the corn is mostly charred. Transfer to a large bowl and let it cool for a few minutes.
  • Add everything else and stir in well. Taste for seasoning. Top with cheese, cilantro, and Tajin.