Cooking with Chef Lucy – Mexican Street Corn (Esquites)

An ultra-popular Mexican street food that is perfect as a snack or appetizer

YUMA, Ariz. (KYMA, KECY) - Chef Lucy with Top Mealz demonstrates how to make Mexican street corn by mixing all ingredients in a skillet.

INGREDIENTS:

• 2 cups frozen white corn kernels​
• 2 tbsp butter​
• 2 tbsp Mexican crema (or sour cream)​
• 1 tsp chili powder​
• 1 tsp Tajin seasoning​
• 1 fresh lemon (for juice) 

INSTRUCTIONS:

1. Cook the Corn:​
   Heat a skillet over medium heat. Add the frozen corn and one tablespoon of butter. ​Cook, stirring occasionally, for about 3 minutes until the corn is warmed through and slightly golden.​
2. Add Butter:​
   Stir in the remaining tablespoon of butter to coat the corn evenly.​
3. Top with Crema:​
   Drizzle the cooked corn with Mexican crema, distributing it evenly.​
4. Season:​
   Sprinkle the corn with chili powder and Tajín seasoning for a spicy and tangy kick.​
5. Add Lemon:​
   Squeeze fresh lemon juice over the corn to finish.​
6. Serve and Enjoy:​
   Serve immediately as a side dish or snack!​