Chile Margarita Street Corn (Esquites)
Rated 5.0 stars by 1 users
Category
Side
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
This esquites-style corn brings street food energy with a bright, zippy twist. Sweet kernels get lightly charred, then tossed with Spiceology Chile Margarita Seasoning for citrusy tang and gentle heat. A creamy lime yogurt drizzle cools things down, while cotija and fresh cilantro add just enough savory bite to keep every spoonful balanced, bold, and snackable.
Author:Chef Cynthia
Ingredients
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4 cup corn kernels (fresh cut from cob or frozen & thawed)
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1 Tbsp olive oil
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1 Tbsp Spiceology Chile Margarita seasoning
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¼ tsp kosher salt (adjust to taste)
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½ cup plain Greek yogurt
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1 lime, zested and juiced
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¼ cup crumbled cotija cheese
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2 Tbsp fresh cilantro, chopped
Directions
Heat a large skillet over medium-high heat and add olive oil. Add corn and cook for 8-10 minutes, stirring occasionally, until lightly charred and hot. Sprinkle in Chile Margarita seasoning and salt, tossing to coat evenly.
In a small bowl, stir together Greek yogurt, lime juice, and lime zest until smooth and creamy.
Cool corn slightly. In a large bowl spoon the lime yogurt over the top and gently mix thoroughly.
Finish with crumbled cotija and chopped cilantro. Taste and add more lime, salt, or seasoning if needed.
