Grilled Corn Esquites (Mexican Street Corn)

Grilled Corn Esquites (Mexican Street Corn)

Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Mexican
Servings 4


  • 4 ears local fresh corn
  • 2 tablespoons local butter
  • Kosher salt
  • 2 ounces finely grated Cotija cheese**
  • 1/2 cup finely sliced local scallions
  • 1/2 cup finely chopped fresh local cilantro leaves
  • 1 local jalapeño pepper seeded and finely chopped
  • 2 medium local garlic cloves minced
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • Chili powder


  • Shuck and clean corn. Place corn directly on grill grates over a hot fire and grill, turning occasionally, until charred and cooked through, about 10 minutes total. Allow to cool and remove kernels from cobs.
  • Heat butter in a large nonstick skillet over medium high heat. Add corn kernels; season to taste with salt and cook until heated through, about 3 minutes. Transfer to a large bowl.
  • Stir in cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice and chili powder until combined. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.


**Cotija is a semi-hard, slightly aged cheese. Feta can also be used.
Local Sources
Adam’s Heirlooms
Sunny Hill Farm
Pine River Dairy
Keyword Corn, esquites

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