Esquites (aka Elote in a Bowl)

This grilled corn dish is full of flavor packed with grilled jalapeno, scallions, cilantro, mayo, cotija cheese and lime juice.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: Mexican

Keyword: Corn, Mexican, Mexican Corn

Servings: servings

Calories: 109kcal

12 ears corn shucked
2 tsp chile lime salt optional
1 each jalapeño
4 oz cotija crumbled
½ cup mayonnaise
3 each scallions thinly sliced
¾ cup cilantro roughly chopped
2 each lime juiced
½ tbsp lime zest
2 tsp guajillo chile powder can substitute chipotle powder, chili powder or cayenne
avocado oil spray
salt
freshly ground black pepper

Preheat your grill to medium-high heat.
Remove any corn husks or corn silk from the corn on the cob. Spray the corn with avocado oil spray and season the corn with salt and chile lime salt or freshly ground black pepper.
Next place your corn on the grill, along with the jalapeño. Grill the corn for about 15-20 minutes, rotating every few minutes, until charred in some places and fully cooked.
Continue to cook the jalapeño until nicely charred, but not black.
Remove corn and jalapeño once they are cooked and allow them to cool for 20 minutes.
Once the corn is cooled, cut the kernels off the cob into a large bowl. Chop the jalapeño into small pieces.
Add the cotija cheese, mayo, scallions, cilantro, lime juice, lime zest and guajillo chile powder. Taste and add more salt if necessary. Enjoy!

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