If you aren’t familiar with esquites, you should get acquainted. It’s the absolute best way to eat fresh corn.
The combination of the smokiness, the cheese, the creaminess from the mayo, the fresh herbs, and the lime juice is perfection.
They’re the perfect side for your next barbecue.
You may be familiar with elotes, the more popular cousin of esquites, which are basically the same thing except the corn hasn’t been cut off the cob.
We like esquites because they are easier to manage and much less messy than try to eat straight off the cob with all the cheese and mayo.
Although you can cook the corn in a cast iron pan on your stove top, it is far better cooked over a hot charcoal fire.
Managing the Spice in Your Esquites
This recipe calls for chipotle chile powder, which can be fairly hot for some people. If you want to tone it down, just replace all or part of the chipotle chili powder with regular chili powder.
Esquites – Mexican Corn Salad
- 4 ears fresh corn
- 1/4 cup mayo - Duke's brand is the best
- 1/3 cup green onions - finely chopped
- 1/3 cup cotija cheese - crumbled (substitute feta or parmesan if you can't find cotija)
- 3 tbs. cilantro - finely chopped
- 1 medium lime - juiced
- 1 tsp. chipotle chili powder - or use regular chili powder if you want to tone down the spice
- 1/2 tsp. kosher salt
- Remove husks and silk from corn. Using a stiff-bristled brush, like a dish brush, can help remove the silk. Just don't scrub so hard you damage the kernels.
- Build charcoal fire. Once the charcoals are well lit and white all over, place husked corn on the grill grate, directly over the coals, and cook, turning occasionally, until tender and charred all over. About ten minutes.
- Add all ingredients into a mixing bowl and stir to combine. Add salt to taste.
- Let corn cool enough to handle. Cut kernels off the cobs into your mixing bowl and stir well to combine. Sprinkle the top with a little more cheese and cilantro before serving.