Esquites Mexican Corn

  • BBQ & Grill
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This street corn dish, known as esquites, is served in cups instead of on the cob for all the flavor of elote without the mess.

Ingredients

  • 4 large ears corn, husked
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 scallion, sliced
  • ¾ cup crumbled cotija cheese or queso fresco, plus more for garnish
  • ¼ teaspoon lime zest
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • pinch of chipotle chile powder

Directions

  1. Preheat grill to medium-high.
  2. Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.
  3. Meanwhile, whisk mayonnaise, sour cream, scallion, cheese, lime zest, lime juice, salt and chile powder in a medium bowl.
  4. Cut the kernels from the cobs. Add to the bowl and toss to combine.

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