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Esquites is the off-the-cob version of elotes, Mexican street corn that’s grilled and then slathered with condiments including salt, mayo, cheese, chili powder and lime. It’s so delicious and easy to customize to your taste by adding more or less of any of the ingredients.
10 min
Prep Time
15 min
Cook Time
25 min
Total Time
6
Serves
6
Servings
Good-quality frozen corn works great in this recipe and saves the effort of shucking. Cotija cheese is a salty, tangy, Mexican cow's milk cheese. If you can't find it, you could substitute cow's milk feta. Chili powder refers to the spice blend, not pure ground chili. Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice.
Shuck the corn and cut the kernels off the cobs.
Heat the oil over medium-high heat in a cast iron or other heavy skillet. When it shimmers, add the corn kernels and let sit for a few minutes to start browning.
Stir and let sit again. Repeat this process until there is nice browning in lots of spots, 10 to 15 minutes total.
Add the minced garlic to the skillet and cook, stirring, for 30 seconds.
Remove from heat and let cool for at least 10 minutes, until just warm.
In a serving bowl, mix together the mayonnaise, chili powder, salt, pepper, and lime juice.
Add corn, scallions, cilantro, and cotija. Toss gently to combine well.
Taste for seasoning and add more of anything you like.
Serve warm or at room temperature.