Esquites Mexican Street Corn Bowl
Everything you love about Mexican grilled street corn, but served in a convenient bowl and eaten with a spoon. Esquites are super easy to make and are absolutely bursting with delicious flavor.
Esquites Mexican Street Corn Bowl
Course: Appetizers, Sides, mainCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
- Esquites
4 ears Corn, shucked
1 Lime
1 Tablespoon Cilantro, chopped
3 Tablespoons Grated Cotija cheese
3 teaspoons Seasoning mix (or just use Tajin brand seasoning)
1/4 cup Mayonnaise
1 Jalapeno, sliced
Kosher salt
Black pepper
2 Tablespoons Butter
- Mexican Seasoning Mix
1 1/2 teaspoons Lime juice powder
1 Tablespoon Ancho chili powder
1/2 teaspoon Kosher salt
1/2 teaspoon Paprika
1/2 teaspoon Cayenne Pepper
Directions
- Esquites
- Wash the shucked corn, removing all of the stringy stuff. Pat dry with paper towel.
- Brush or rub corn all over with olive oil. Then season generously with salt and black pepper.
- Grill corn directly on grill grates, over medium-high heat. Turn corn every couple of minutes. Cook until there is a light charring all over the corn.
- Make the sauce by whisking together the mayonnaise, 2 teaspoons of Tajin (or homemade Mexican seasoning), juice from 1/2 of a lime, and 2 Tablespoons of Cotija cheese.
- When corn is finished cooking, remove kernels from the cob with a sharp knife or corn scraper tool. Put corn in a large bowl, and stir in 2 Tablespoons of butter and a pinch of the Tajin/seasoning blend.
- Fill 2 small bowls (or 4 small cups) with the corn. Spoon the mayo sauce over top (dividing it equally across your portions). Spread and smooth out the sauce to cover the entire top surface of the corn.
- Sprinkle a pinch of the seasoning over top, as well as a pinch of Cotija cheese. Garnish with chopped cilantro and jalapeno rings.
- Mexican Seasoning Mix
- Combine all ingredients, mixing together thoroughly.
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