This Mexican Street Corn (Esquites) recipe is from Trevor Lui's "The Double Happiness Cookbook."

Trevor Lui has made a life and career surrounded by the sights and sounds of food and drink. He has spent more than 20 years producing thousands of event experiences as an executive for major entertainment venues, top-tier hotels and casinos for the likes of heads of states and Hollywood starlets. A diverse builder of innovative implementation, brand marketing, operations and ground-zero build outs, he prefers a good, honest meal on a street corner to being tied down to a corporate boardroom. He’s a lover of ‘the story’ and inspired with each bite and sip around him and believes we are all connected through our dining experiences.

In The Double Happiness Cookbook, Lui beautifully intertwines stories and memories with mouth-watering recipes like this Mexican Street Corn.

"Corn niblets are always a back-up staple in my freezer or pantry. It’s tough to beat fresh on the cob, but this recipe is so easy and the slight Asian twist at the end makes for an amazing and tasty side dish - espeically with tacos."

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PREP5 min
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Cooking10 min
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Ready in15 min



  1. Step
    Rinse corn, drain and set aside. Frozen corn
  2. Step
    Bring small sauté pan to medium heat and add oil.
  3. Step
    Add corn and slowly sauté, bringing corn to a warm heat. Squeeze juice of 1 lime into pan and sauté contents for 3 to 5 minutes until all corn is warm.
  4. Step
    Add sour cream, half of the cilantro, and salt and pepper. Mix contents for another minute. Turn heat off.
  5. Step
    Keeping pan on residual heat, mix the corn mixture until all contents are thoroughly folded through and the corn mixture takes on a light, creamy texture.
  6. Step
    Transfer corn into serving bowl. Sprinkle togarashi and garnish with queso fresco, remaining cilantro and more fresh ground pepper.
  7. Step
    Serve with side of lime wedges.


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