Mexican Street Corn
5 Minutes
Prep Time
10 Minutes
Cook Time


  • 3 cups fresh corn kernels (about 3-4 ears of corn)
  • 2 tablespoons butter
  • 1/4 cup crumbled feta cheese
  • 1 lime
  • 1 teaspoon chili powder or Tajín seasoning (adjust to taste)
  • Salt to taste


  1. Remove the corn kernels from the cobs using a sharp knife.
  2. In a large skillet, melt the butter over medium-high heat.
  3. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally until the corn is lightly charred and cooked through.
  4. Squeeze the juice of the lime over the corn and stir it in.
  5. Season the esquites with chili powder or Tajín seasoning, and salt to taste. Mix everything together until well combined.
  6. Serve the esquites in individual cups or bowls and sprinkle the crumbled feta cheese on top.
  7. Optionally, you can garnish with some extra chili powder or Tajín seasoning for added flavour.