AI-generated imageCreamy Lime-Chili Mexican Esquites Corn Cups
Mexican street-style corn kernels sautéed and tossed with lime, mayonnaise, sour cream and crumbly cheese, served in four small cups.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
1. Wash hands; thaw 400 g frozen corn in the refrigerator and drain. Chop 60 g onion and rinse and mince 12 g cilantro.
- 02
2. Heat 12 ml oil over medium-high heat, sauté corn for 4–5 minutes until dry with browned spots, then add 60 g onion for 3 minutes until softened and corn is hot throughout.
- 03
3. Switch off heat and cool for 2 minutes. Stir in 65 g mayonnaise, 60 g sour cream, 25 ml lime juice, 2 g chili powder, 1 g smoked paprika, 2 g salt and 1 g pepper.
- 04
4. Divide evenly into four small cups and top with 60 g crumbled cheese and 12 g chopped cilantro. Serve warm immediately and refrigerate leftovers promptly.
Before you cook
Contains egg from mayonnaise and milk from sour cream and cheese. Use commercially prepared dairy and mayonnaise, cook thawed frozen corn thoroughly and refrigerate leftovers at 4°C or colder within 2 hours.
Allergens: egg (mayonnaise), milk (sour cream and cheese), check chili blend and mayonnaise labels for other allergens
Image & source credits
AI-generated image.
Easy meals, made simple
Beef and Cheese Birria Tacos (12)
Mexican-style home-cooking: gently simmer spiced beef, shred it, fill tortillas with beef and cheese, then griddle crisp. Makes 12 tacos, 6 portions of 2. Adapted from Tatyana's version.
Sri Lankan-Style Chicken and Vegetable Kottu Roti (4 Servings)
A home-style adaptation of Sri Lankan chopped-roti street food with chicken, cabbage, carrot, eggs and curry gravy, based on Recipe30 by Joel Mielle.
