Esquites Recipe – Mexican Street Corn

Esquites is a Mexican recipe comprising corn served off the cob along with typical south of the border toppings. Expect an explosion of flavors including sweet, savory, creamy, and spicy, in every mouthful.


  • 4 ears white corn (elote blanco)
  • 3 cups (750ml) water
  • 1 cup (250ml) chicken broth
  • 2 epazote leaves (optional but good)

Optional Toppings

  • Lime zest and/or lime juice or lime wedges
  • Cotija cheese, feta cheese or similar
  • Chile powder or hot sauce
  • Mayo, sour cream, crema Mexicana, or melted butter
  • Cilantro (fresh coriander) leaves
  • Everything but the elote seasoning, from Trader Joe’s


  1. Take the silks and husks off the corn cobs then remove the top and bottom of each one.
  2. Cut off the kernels using a sharp knife, cutting in the opposite direction of the hand holding the cob.
  3. Put the kernels in a pan with the broth and water.
  4. Grind in some salt as well as adding the epazote if using.
  5. Bring the mixture to a boil then turn it down and let it simmer until the corn is tender, adding more water if needed.
  6. Drain the corn kernels and serve with your preferred toppings.


  • Epazote is a Mexican herb (sometimes known as wormseed, skunk weed or goosefoot in English) and has a strong, citrusy and acidic flavor. Cilantro is sometimes used in its place but doesn’t have the same pungent, bright flavor.
  • Leftovers will keep refrigerated for up to three days but don’t add the toppings until serving.
  • You can reheat leftovers in the microwave.


Keywords: mexican street corn, esquites recipe, elotes recipe, esquite, elote, sweet corn, corn on the cob, mexican corn