Description
So you know that amazing grilled corn on the cob that street vendors in Mexico slather with mayo, lime, cotija cheese, and chili powder? The kind that makes you forget all manners as you devour it? Well, this is basically that, but in a bowl form that won’t leave you with kernels stuck in your teeth at a dinner party. It’s called Esquites (es-KEE-tays) in Mexico, and it’s basically summer in a bowl – charred sweet corn tossed with tangy lime, creamy mayo, salty cheese, and a kick of heat. It’s stupid easy to make but tastes like you put in way more effort than you actually did.
Ingredients
Scale
The Star Players:
- 6 ears fresh corn (or about 4–5 cups frozen corn kernels if you’re lazy or it’s winter)
- 2 Tbsp vegetable oil (for charring the corn – butter works too but burns easier)
- 1/3 cup mayonnaise (the real stuff, not that diet nonsense)
- 2 Tbsp Mexican crema or sour cream (adds tangy richness)
- 1/2 cup crumbled cotija cheese (feta works in a pinch if your grocery store is lame)
- 1/4 cup finely chopped cilantro (double it if you’re a cilantro freak like me)
- 1 jalapeño, seeds removed and finely diced (leave some seeds if you want actual heat)
- 2 cloves garlic, minced (or more, I don’t judge)
- Juice from 2 limes (plus extra wedges for serving)
- 1 tsp chili powder (preferably Mexican, but regular works)
- 1/2 tsp smoked paprika (the secret ingredient that makes people go “whoa”)
- Salt and pepper to taste
Delicious Add-ins (Optional but Why Wouldn’t You?):
- 1/4 red onion, finely diced
- 1 avocado, diced
- 1/4 cup chopped fresh Mexican oregano or epazote (if you can find it)
- A few dashes of your favorite hot sauce