- May 14, 2024
- 30 Minute Meals
Grilled Esquites Recipes
This grilled esquites recipe is a cherished Mexican street food, consisting of char grilled corn cut off the cob and combined with a harmonious blend of lime juice, mayonnaise, cotija cheese, and a dusting of tajin seasoning. This beloved dish delivers a delightful combination of creamy, tangy, and spicy flavors, served as a side dish or appetizer.
Why This Recipe Works
Incredibly Flavorful: This grilled esquites recipe is sweet, savory, smoky, creamy, tangy, and spicy all at the same time! Each component of this easy esquites recipe creates a dish that is incredibly flavorful and leaves you wanting more!
Versatile: You can serve grilled esquites with so many different things, making it extremely versatile. Not only does it go with all of your Mexican-inspired favorites, but it also brightens up any of your favorite grilled proteins! Since it pairs so well with so many different things, this would be a great salad (like this elote pasta salad recipe) option to bring to summer barbecues or get togethers!
What Is Esquites?
Esquites, sometimes known as Mexican street corn salad, is a popular Mexican street food made of corn that is essentially the same as elote but served in a bowl or cup instead of on the cob. Elote is the classic Mexican corn on the cob that is covered in mayo, cotija cheese, and Tajin or chili powder seasoning! Esquites are popular because it is just as delicious as elote, but easier to eat since it is cut off of the cob!
Supplies Needed
- Grill
- Mixing Bowl
Ingredients For Grilled Esquites
- Corn Cobs: In order to grill the corn, you have to have fresh corn on the cob!
- Olive Oil: Lightly oil the corn before grilling.
- Salt & Pepper: To taste.
- Jalapeños: Whole, fresh jalapeños will also be grilled and charred for maximum flavor!
- Green Onions & Red Onion: A combination of sliced green onions and diced red onions are added for texture and a depth of flavor.
- Garlic: For a savory flavor!
- Cilantro: Cilantro is a bright, fresh addition to these grilled esquites.
- Cotija: Cotija cheese is a perfectly crumbly cheese to adds a hint of tangy and salty flavor to each bite!
- Mayo: Just a little bit of mayo is added to bring everything together with a creamy texture.
- Tajin: Tajin is a chili lime seasoning that perfectly complements the sweet corn and spicy jalapeños! You can make homemade tajin seasoning or simply buy the store-bought version!
Preparation And Grilling
- Preheat: Preheat the grill to medium-high heat (around 400F) and set the grill for direct grilling (over the fire source).
- Prep Corn: Lightly oil the ears of corn and season with salt and pepper.
- Grill: Over direct heat, place the corn on the cop and the jalapeños directly onto the grates. Place the corn directly on the grill grates. Grill for about 10 minutes, rotating every 2-3 minutes. The corn should have some brown or blackened spots around the kernels when it’s done. Additionally, rotate the jalapeños as well until the outside skin is completely charred and black.
- Remove & Cool: Remove the corn and the jalapeños from the grill and let cool briefly. You can place the jalapeños into a grocery bag or plastic bag to allow them to continue steaming so the skin can peel easily.
- Slice Corn: Once the corn on the cob has cooled enough to be easily handled, slice the kernels off the cob and place them into a large mixing bowl.
- Peel & Dice Jalapeños: Next, peel the outside charred skin off of the two jalapeños. Use a knife to remove the stem and the seeds from the inside. Dice the jalapeños finely and add to the bowl.
- Combine Ingredients: Mix in the sliced green onion, red onion, garlic, cilantro, cotija, mayo, and Tajin. Toss to fully combine and test taste to adjust seasonings as needed.
- Serve: Serve with extra cotija or cilantro over the top and enjoy!
Serving Suggestions
Esquites are traditionally served on their own as an easy snack! However, it can be paired with several other dishes as a side dish or garnish to add a burst of extra flavor. Here are some of my favorite options to pair grilled esquites with!
- Appetizers: Serve these esquites on top of appetizers like smoked crab cakes, tostones, air fryer flautas, or a sheet pan crunch wrap supreme!
- Quesadillas and Tacos: Top off all your favorite quesadillas or tacos with this fresh corn salad! Try it with Southwestern chicken quesadillas or quesabirria beef tacos!
- Meats: Brighten up savory meats like smoked barbacoa, carnitas, or smoked beef birria with these grilled esquites!
- Entrees: Grilled esquites would also go with a number of other entrees like elote style cauliflower steaks, carne asada stuffed peppers, or poblano chicken chowder!
More Recipes To Try
- Smoked Corn on the Cob
- Mexican Street Corn Jalapeño Poppers
- Fire Roasted Hatch Chile Corn Salad
- Fiesta Corn Dip
- Smoked Hatch Chili Pepper Dip
Grilled Esquites Recipes
Ingredients
- 4 Corn Cobs
- 2 tsp Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 Jalapenos
- 3 Green Onions
- 1/2 cup Red Onion
- 3 cloves Garlic minced
- 1 cup Fresh Cilantro minced
- 1/2 cup Cotija
- 3 tbsp Mayo
- 1 tsp Tajin
Instructions
Grilling Instructions
- Preheat the grill to medium-high heat (around 400 F). and set the grill for direct grilling (over the fire source).
- Lightly oil the ears of corn and season with salt and pepper.
- Over direct heat, place the corn on the cob and the jalapenos directly onto the grates.
- Place the corn directly on the grill grates. Grill for about 10 minutes, rotating every 2-3 minutes. The corn should have some brown or blackened spots around the kernels when it's done. Additionally, rotate the jalapenos as well until the outside skin is completely charred and black.
- Remove the corn and the jalapenos from the grill and let cool briefly. You can place the jalapenos into a grocery bag or plastic bag to allow them to continue steaming so the skin can peel easily.
Preparing the Esquites
- Once the corn on the cob has cooled enough to easily be handled, slice the kernels off the cob and place them into a large mixing bowl.
- Next, peel the outside charred skin off of the two jalapenos. Use a knife to remove the stem and the seeds from inside. Dice the jalapeno finely and add to the bowl.
- Mix in the sliced green onion, red onion, garlic, cilantro, cotija, mayo, and Tajin. Toss to full combine and test taste to adjust seasonings as needed.
- Serve with extra cotija or cilantro over the top and enjoy.