Mexican Freeze-Dried Corn Esquites

Try this recipe for instant esquites, Mexican-style street corn, ready in far less time than it typically takes to roast fresh corn. Made with our freeze-dried corn, this classic Mexican favourite is accessible year-round, no matter the weather or your location.

Ingredients:

1 cup freeze-dried corn

1 tablespoon butter

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

Salt to taste

1/4 cup mayonnaise or Mexican crema

1/4 cup cotija cheese, crumbled (or Parmesan as a substitute)

1 lime, cut into wedges

Fresh cilantro, chopped for garnish

Tajín seasoning (optional)

Preparation:

Step 1: Rehydrate the Corn

Reconstitute the corn by immersing the prepackaged product in hot water for roughly five minutes. Then, drain the corn in a mesh until all excess water has been removed.

Step 2: Season and Cook Corn

Melt the butter in a skillet over a medium flame. Add the reconstituted corn, chili powder, cumin and a dash of salt. Stir occasionally until cooked through and beginning to brown, about 5-7 minutes.

Step 3: Mix with Creamy Elements

Remove from the heat and stir in the mayonnaise or crema until the corn is well coated. Esquites is creamy and rich – exactly the effect that you get when you stir in the mayonnaise.

Step 4: Serve

Spoon the warm, creamy corn into small cups or bowls. Sprinkle crumbled cotija cheese on top, squeeze a lime wedge over each, and add chopped cilantro. Sprinkle with Tajín seasoning if you choose.

This recipe for Mexican-style freeze-dried corn esquites takes a street food staple and turns it into a ready-to-eat snack, side or even meal, delivering a taste of Mexico while keeping things fun (and practical).