Esquites Recipe

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I am a big fan of corn. Something about it after doing quite a few Whole 30s feels indulgent. I love corn added in so many recipes & especially love it on it’s own. I do not love the feeling of having food all in between my teeth after eating it on the cob though. Mexican street corn may be my favorite style of corn, but I prefer to make esquitas (off the cob) instead of on the cob (elotes) so I don’t have to worry about keeping floss right on hand. Elotes is really easy to make & is a perfect summer side dish. It’s also great as an appetizer served with chips!

ESQUITAS RECIPE

Below I’m sharing my easy Mexican street corn or esquitas recipe with you all. It would be perfect to bring to a Fourth of July cook out! The below makes between 6-8 side servings or four servings if you’re leaving them on the cobb.

INGREDIENTS

• 4 ears of corn
• 4 Tablespoons of mayo*
• 2 cloves of garlic, minced
• 1 lime, juiced
• 1 Tablespoon of chopped Cilantro + more for garnish
• 1/4 cup of Cotija Cheese, grated
• 1/2 teaspoon of paprika
• 1/2 teaspoon of chili powder
• Sprinkle of cayenne for heat if you want it

*We used Primal Kitchen’s dairy free mayo. We used the Chipotle Lime flavor & it was delicious! The regular one also works great & subbing these dairy free mayos is a good way to healthify this recipe! This keeps well in the fridge for a few days, too.

DIRECTIONS

1. Soak the corn with their husks in water for two hours. Then, grill the corn in their husks (we did it on our Big Green Egg) over medium-high heat until it’s cooked through, tender, & has a light char, about 25-30 minutes. It’s best to do a quarter rotation every few minutes while keeping a close eye on it. You can speed up the grilling process by taking a few layers of the husks off or by taking the husks off & wrapping the corn in foil.
2. In a mixing bowl combine your mayo, garlic, lime juice, cilantro, cheese, paprika, chili powder, & cayenne if you’re using it. Mix ingredients together & set aside.
3. Remove your corn from the husks & carefully slice off the cobb. Add the corn to the mixing bowl & stir well to combine.
4. Add additional cilantro, cotija cheese, & spices for garnish. Serve with a lime wedge & enjoy!

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I hope you all love this recipe as much as we do! For more good recipes be sure to check out all of my food posts & some of my recent recipe posts including my go to kale salad recipe, the Scottsdale salad, & sole picatta recipe. XO