Pan-Fried Street Corn

Esquites de la Calle


Preparation info

  • Difficulty


  • Serves


Appears in

Dos Caminos Mexican Street Food

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

  • About

Pan-fried kernels of corn with crème fraîche, Cotija cheese, and epazote is an addictive way that you, like Mexicans, can enjoy seasonal corn served in a plastic cup from a vendor’s cart.


  • 16 large ears corn, shucked
  • ½ cup crème fraîche or sour cream or crema
  • 4 tablespoons unsalted butter
  • 2 large shallots, finely chopped
  • 2 poblano chiles, seeded and diced
  • 2 cups water
  • ½ cup crumbled Cotija cheese, plus 2 tablespoons to garnish
  • 3 tablespoons thinly sliced epazote, plus 1 tablespoon to garnish
  • Salt and freshly ground black pepper


  1. Using a sharp paring knife, cut the kernels from cobs and set aside. Scrape the dull side of the blade several times against the cobs to extract the remaining corn pulp, scraping it into a large glass measuring cup. (You should have at least cups of corn pulp. If not, add enough crème fraîche to measure cups.) Transfer the pulp to the jar of an electric blender and purée until smooth.
  2. Heat the butter in a shallow medium-size saucepan over medium heat. Add the shallots and peppers and cook until softened, 3 to 4 minutes, stirring occasionally. Add the corn kernels, corn purée, water, Cotija cheese, epazote, and salt and pepper to taste; simmer uncovered until the kernels are just tender, 3 to 4 minutes, stirring occasionally. Serve garnished with the remaining epazote and Cotija cheese.