How To Make Esquites – Mexican Street Corn

Esquites

This delightful corn side dish comes alive with Mexican cheese, serrano chile and chimichurri. This recipe came to us from Jessica Ashley Silva, who guested on a 2 Cooks in the Kitchen video with us.

This recipe is naturally gluten free and vegetarian.

Watch a Video

Here is a video of Jessica Ashley Silva making this recipe with 2 Cooks in the Kitchen:

Ingredients For Esquites

  • 4 ears Corn, Roasted and cut off the cob
  • 1/4 red Onion, diced
  • 1/3 block Cotija Cheese, grated
  • 1/2 Serrano, diced
  • 1 Lime
  • 1 Tbls Chimichurri
  • Salt to taste

Dice the Onion

To start we want to dice the onion in a fairly small dice. This recipe, like a lot of salsa and salad recipes, uses a red onion. They have a nice strong flavor and add some good color.

Dice the Serrano

We also want to chop the serrano very small. We used half of a serrano for this recipe but you can use more if you like it hotter.

Grate the Cheese

Grate the cotija cheese. It is a crumbly cheese and will grate into small pieces. This is good for this recipe.

Photo shows the ingredients for esquites laid out on a cutting board
Esquites Ingredients

Grill the Corn

Next we’ll put the corn on the grill to get a little color. This also caramelizes some of the kernels and adds a nice flavor. Too much cooking will dry it out but it’s pretty easy to avoid overcooking the corn. Turn it a few times to get color all the way around.

Photo shows corn on the grill
Roast the Corn On the Grill

Cut the Corn Off the Cob

When it’s cool enough to handle, cut the corn off the cob. A trick for this is to use a wide bowl with a high side. Hold the corn cob upright in the bowl and then slice the kernels off the bottom half. Turn the cob over and then slice off the other half. Run the back of the knife down the cob to get the last bits and juices.

Photo shows the corn being cut off the cob in a wide bowl
Cut the Corn Off the Cob

Mix With Onion and Lime Juice

Put the corn into a mixing bowl, add the onion and then the lime juice. You can play with the proportions of ingredients to get the flavor you prefer. We thought Jessica got it just right in this recipe. Add one tablespoon of Chimichurri and mix well so everything is coated. Jessica also showed us her recipe for chimichurri which you can see here. Add salt and add the Cotija cheese and then mix everything well. This is a delicious and easy side dish with rich flavors and a little tangy from the lime juice.

Photo shows all the ingredients in a mixing bowl.
Add All Ingredients and Mix

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Photo shows corn salad in a bowl

Esquites – Mexican Street Corn

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  • Author: 2 Cooks in the Kitchen With Jessica Ashley Silva
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

This delightful corn side dish comes alive with Mexican cheese, serrano chile and chimichurri. This recipe came to us from Jessica Ashley Silva, who guested on a 2 Cooks in the Kitchen video with us.


Ingredients

Scale
  • 4 ears Corn, Roasted and cut off the cob
  • 1/4 red Onion, diced
  • 1/3 block Cotija Cheese, grated
  • 1/2 Serrano, diced
  • 1 Lime
  • 1 Tbls Chimichurri
  • Salt to taste

Instructions

  1. Roast the corn and cut it off the cob. Dice the onion and serrano. Grate the cheese.
  2. Add the corn, onion, serrano, cheese and chimichurri to a mixing bowl and mix thoroughly.
  3. Squeeze in the lime juice and add salt to taste.
  4. Mix well.
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