Mexican Esquites

Charred corn kernels tossed with creamy mayo, fresh lime, cotija cheese, and jalapeño make a smoky, tangy side for tacos or burritos.

Why You'll Love Mexican Esquites

This is a great side for taco night or a burrito feast. Roasting the corn brings out smoky sweetness, and the creamy mayo, tangy lime, jalapeño, and chile powder round it out. Ready in under 20 minutes.

Tips and Tricks

• Char the corn well: Don't rush-those crispy, blackened bits add smoky depth and texture.
• Use fresh lime juice: It brightens the whole dish and balances richness.
• Adjust chile powder: Start mild and add more to dial in your preferred heat level.

Variations

• Option 1: Swap cotija for crumbled feta for a tangier, creamier twist.
• Option 2: Add diced roasted red peppers or tomatoes for extra color and sweetness.
• Option 3: Mix in toasted pepitas or chopped nuts for a crunchy surprise.

Substitutions

• Option 1: Use frozen corn kernels if fresh ears aren't available-just thaw fully.
• Option 2: Mayonnaise can be swapped for vegan mayo or Greek yogurt.
• Option 3: Cilantro can be replaced with fresh parsley or green onions if preferred.

Best served with

• Grilled or fried fish tacos
• Slow-cooked pulled pork or carnitas
• Charred street corn or roasted vegetables
• Refreshing margaritas or light Mexican lager

How to Store Leftovers

• Store in an airtight container in the fridge for up to 2 days. Best enjoyed fresh to keep that charred crunch and bright flavors, but will still taste great gently reheated or chilled.

Common Questions

Mexican Esquites

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Charred corn kernels tossed with creamy mayo, fresh lime, cotija cheese, and spicy jalapeño make this Mexican esquites a vibrant side for tacos or burritos.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Appetizer, Side Dish

Cuisine: Californian, Mexican

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 tablespoon avocado oil
• 4 ears corn freshly shucked, or about 3 cups defrosted corn kernels
• Kosher salt to taste
• ½ cup cotija cheese or feta, finely crumbled
• ½ cup scallions green parts only, finely sliced
• ½ cup cilantro leaves finely chopped
• 1 jalapeño pepper seeded and stemmed, finely chopped
• 1-2 medium garlic cloves minced
• 2 tablespoon mayonnaise
• 1 tablespoon freshly squeezed lime juice about 1 lime
• Chile powder to taste

Equipment

• Large nonstick skillet
• Mixing bowl

Method

 

1. Heat avocado oil in a large nonstick skillet over high heat.
2. Add corn, season lightly with kosher salt, and cook without stirring until charred on one side (~2 minutes).
3. Toss corn and cook until charred on the next side (~2 minutes more).
4. Continue tossing and charring, rotating corn until it's well charred all over (~10 minutes total). Transfer to a large bowl.
5. Add cotija cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder. Toss thoroughly to combine.
6. Adjust seasoning with salt and chile powder to taste. Serve immediately.

Notes

Storage: best warm and fresh off the skillet. Leftovers keep in an airtight container in the fridge for up to 3 days, eat cold or reheat gently in a pan, the mayo dressing won't hold up to a microwave.

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