Esquites (Grilled Mexican Street Corn) with Jalapeños
Updated: Jun 5, 2020
Esquites... This brings back so many childhood memories. Loved seeing those vendors selling ice cream pops, sodas, chicharrones, tostilocos, and esquites!! It was always such a great sight to see. I would get to indulge in a cup of corn with mayonnaise, butter, crumbled salty cheese, and chile lime seasoning or hot sauce. My siblings and cousins would have their fair share in corn on the cob, hot chips with cheese, nachos, and more. It was one of the best things in the whole world. I only remember eating this when I was younger because it all packed a ton of calories.
I had to recreate that amazing little snack to have a side for any bbq event. I added grilled, charred jalapeños for that extra spice.
6 corn on the cob
¼ cup melted butter
3 tbsp chile lime seasoning (Tajin)
3 tbsp melted butter
⅓ cup crumbled cotija cheese
6 slices of lime wedges
¼ tsp kosher salt
¼ tsp fresh cracked pepper
Coat each corn on the cob with melted butter and place them on a hot grill. Cook by turning each side of them. About every 5-7 minutes, so it cooks evenly with charred grill marks.
Place the jalapeños on the grill and turn them so it's cooked and charred evenly on all sides.
After you remove the corn and jalapenos, allow to cool, until it is easy to handle.
Holding the cobb stable, take a sharp knife, and carefully cut the kernels off and place in a medium size bowl.
Dice the jalapeños, remove the membrane and seeds. Place in the bowl with the corn. *Keep the seeds for more spice
Pour in melted butter, chile lime seasoning, salt and pepper and mix until thoroughly combined. Taste and add more salt and pepper if needed. Garnish with crumbled cotija cheese and lime wedges.