Creamy Mexican Street Corn Bowl: Easy 20-Minute Delight
Enjoy Mexican street corn in a convenient bowl with this esquites recipe. It’s packed with creamy sauce and your favorite toppings, making it a less messy and incredibly satisfying dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons olive oil
- 4 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese
- 1/4 teaspoon chili powder
- Salt to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add corn kernels and cook until lightly browned and tender, about 5-7 minutes.
- In a small bowl, whisk together mayonnaise, sour cream, and lime juice until smooth.
- Add the creamy sauce to the skillet with the corn. Stir to combine and cook for another 2-3 minutes until heated through.
- Stir in cilantro and chili powder.
- Season with salt to taste.
- Serve warm, topped with cotija cheese.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño to the corn while cooking.
- If cotija cheese is unavailable, feta cheese can be a good substitute.
- Fresh corn will provide the best flavor, but frozen corn works well too.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Find it online: https://recipesfleet.com/mexican-street-corn-bowl-recipe/