Esquites

Esquites is the cobless version of Elotes. Essentially, corn is stripped from the cob and tossed in mayo, lime, chili, and cotija cheese. If you can get your hands on cotija, swap out the grana / feta and use cotija instead. Cotija cheese is hard to come by where I'm from so I've made a sensible swap but traditionally, cotija is the cheese you'd want to use.

ESQUITES



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Prep Time:
Cook Time:

​Yields: 2+ Servings

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1. Preheat oven to 425 F

 

1. Remove the husk / silk from the cobs but leave the stem attached as best you can. Place the cobs directly on the middle rack of the oven. Bake for 25ish minutes, turning occasionally to allow for some blistering on all sides.

 

1. Remove the corn from the oven and allow it to cool. Once cooled, carefully cut it off of the cobs.

 

1. In a medium sized mixing bowl, whisk together the mayo, tajin, lime juice, garlic, and lime zest. Add the corn, jalapeno, grana Padano, crumbled feta, and a good pinch of sea salt. Stir until everything is combined and nicely coated.

 

1. Taste and adjust salt if desired. Transfer to a serving bowl and garnish with additional tajin spice and more crumbled feta. ENJOY!

                Grocery List

• 2 Cobs Fresh peaches & Cream Corn
• 1 cloves Garlic, grated
• 1 Jalapeno, seeded & diced
• 2 Tbsp. Mayonnaise
• 1 Lime, Juice + Zest
• 2 Tbsp. Grana Padano, finely shredded
• 2 Tbsp. + Feta, crumbled
• ½ Tsp. + Tajin Spice
• Sea Salt