Esquites Corn Recipe – Two Ways with Creamy Corn Flan & Traditional Mexican Street Corn

Esquites Corn Recipe

This esquites corn recipe delivers a creative twist on a beloved Mexican street food by presenting it two ways: a silky corn flan and a rich, traditional esquites. Featured on CombiNation, this dish combines sweet corn, warm spices, and creamy textures for a bold, elevated take that’s perfect for modern entertaining.

The Inspiration

Inspired by the vibrant street food culture of Mexico and paired with Nordic precision, this dish transforms humble corn into a refined culinary experience. Host Bianca Osbourne takes the comforting, familiar flavors of esquites—charred corn, cream, cheese, and spice—and elevates them with a delicate corn flan that highlights sweetness and texture. The contrast between the creamy custard and the savory, spiced esquites creates a unique balance that reflects the global fusion at the heart of CombiNation.

Ingredients

Corn Flan

• 3 ears corn, kernels only
• 1 cup (240 ml) milk
• 2 whole eggs, plus 3 egg yolks
• Salt and white pepper
• 2 tablespoons (30 ml) sugar
• Freeze-dried corn kernels, gently crushed

Mexican Spice Blend

• 2 tablespoons (30 ml) ancho chili powder (1-2 whole ancho chilies, seeds and stems removed, toasted and ground)
• ½ teaspoon (2.5 ml) cayenne pepper
• 1 teaspoon (5 ml) smoked paprika
• 1 teaspoon (5 ml) cumin seeds
• 1 teaspoon (5 ml) dried oregano
• ½ teaspoon (2.5 ml) onion powder
• ½ teaspoon (2.5 ml) garlic powder
• ½ teaspoon (2.5 ml) crushed red pepper flakes
• ½ teaspoon (2.5 ml) salt

Traditional Esquites

• 3 ears corn, kernels only
• 2 tablespoons (30 ml) butter
• 1 small yellow onion, fine diced
• 3 cloves garlic, minced
• Salt and pepper
• 1 tablespoon (15 ml) chopped fresh oregano
• 1 tablespoon (15 ml) brown sugar
• ¾ cup (180 ml) heavy cream
• ¼ cup (60 ml) parmesan
• ¼ cup (60 ml) crumbled Cotija cheese
• ¼ cup (60 ml) fresh chives, finely chopped

Method

For the Corn Flan

• Preheat an oven to 325 F (160 C). Grease four 4-ounce (120 ml) ceramic ramekins.
• Blanch corn kernels in boiling, salted water for 2 minutes, then drain.
• Add blanched kernels to a blender with milk and process until smooth.
• Strain the mixture through a mesh strainer into a small saucepan and warm gently over medium heat. Season with salt and pepper.
• In a medium mixing bowl, whisk sugar and eggs vigorously until uniform in texture but not aerated. Add the warm corn milk into eggs gradually, a few spoonfuls at a time, whisking well between additions to temper the mixture and prevent curdling.
• When combined, strain well and divide into the prepared ramekins. Place the filled ramekins into heavy, square oven-ready baking dish, add enough water to the baking dish to come half-way up the sides of the ramekins.
• Bake for 45 minutes, until the corn mixture is no longer liquid.
• Remove the custards from the water bath and rest at room temperature for 30 minutes.
• Refrigerate for at least 2 hours before serving.

For the Mexican Spice Blend

• Combine the ancho chili powder, cayenne, paprika, cumin, oregano, onion powder, garlic powder, chili flakes, and salt. Add all to a spice grinder, and process to a fine powder.

For the Traditional Esquites

• Heat butter in a small saucepan over medium high heat. Add the onions and garlic, cook for 2 minutes until starting to soften.
• Add the corn and cook for 2-3 minutes, until hot.
• Add brown sugar and cream, stir, bring to a simmer and cook for 8-10 minutes.
• Season with salt and pepper, and add oregano. Cook for 2 minutes.
• Grate in the parmesan and stir. Keep warm.

To Serve

• Slide a small knife around the inside edges of the flan and invert onto a small dish.
• Use a small sieve to dust the Mexican Spice Blend onto the top and sides of flan. Transfer to a plate, and garnish with crushed freeze dried corn, do not cover, and allow a bit to fall off the side.
• Place 2 tablespoons (30 ml) of traditional esquites to the right of the flan, leaving some empty space between the two presentations.
• Top the traditional esquites with some Cotija, and torch lightly to add a bit of colour. Garnish with chives.

Serving Suggestions

This esquites corn recipe is ideal as a creative appetizer or side dish for dinner parties, especially when you want to impress guests with something visually striking and unique. Serve it as part of a tasting menu alongside grilled meats, seafood, or roasted vegetables to complement its creamy and spiced elements. It pairs beautifully with refreshing beverages like citrus-forward cocktails, light beers, or crisp white wines that balance the richness of the cream and cheese. Whether plated individually for elegance or served family-style with both components side by side, this dish offers a memorable blend of comfort and sophistication.

Final Thoughts

This esquites corn recipe is a celebration of contrast—silky and creamy, bold and spiced, rustic and refined. By presenting corn in two distinct yet complementary ways, it elevates a beloved street food into a restaurant-worthy experience. Whether you’re exploring global flavors or simply looking to transform a classic ingredient, this dish delivers creativity and flavor in every bite.