Are you ready to spice up your snack game? Look no further than esquites, the creamy and addictive Mexican street corn that’s sure to become a new favorite. But why settle for just any old recipe when you can add a spicy twist to take it to the next level? In this article, we’ll explore 18 different and delicious esquites recipes that will satisfy your cravings and leave you wanting more.
From classic combinations like chipotle lime and roasted garlic parmesan, to bold and adventurous options like truffle oil and herb or smoked paprika and lime, there’s something for everyone on this list. And the best part? Each recipe is packed with flavor and easy to make, so you can impress your friends and family without breaking a sweat.
So what are you waiting for? Dive in and discover your new favorite esquites recipe today!
Classic Mexican Street Corn Esquites
A flavorful and aromatic street food from Mexico, esquites are a popular snack that combines grilled corn with creamy mayonnaise, tangy cotija cheese, chili powder, and a squeeze of fresh lime juice.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 1/4 cup crumbled cotija cheese (or feta)
– 1 tablespoon chili powder
– Salt to taste
– Freshly squeezed lime juice, for serving
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush corn with a little oil and season with salt.
3. Grill corn for about 10-12 minutes, turning every 2-3 minutes, until slightly charred.
4. Slather each ear of corn with mayonnaise.
5. Sprinkle cotija cheese over the mayonnaise.
6. Sprinkle chili powder to taste.
7. Serve warm with a squeeze of fresh lime juice.
Cooking Time: 10-12 minutes
Spicy Chipotle Lime Esquites
Experience the perfect blend of smoky heat and tangy freshness with this simple recipe for Spicy Chipotle Lime Grilled Corn. This flavorful side dish is sure to elevate any outdoor gathering or BBQ.
Ingredients:
– 4-6 ears of corn, husked and silked
– 2 chipotle peppers in adobo sauce, minced
– 1/2 lime, juiced
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Optional: Cotija cheese, chopped cilantro, or crumbled queso fresco for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice, chipotle peppers, and salt.
3. Brush the mixture evenly onto each ear of corn.
4. Place corn on the grill and cook for 10-12 minutes, turning frequently, until slightly charred.
5. Remove from heat and sprinkle with pepper.
6. Serve immediately, garnished with your choice of Cotija cheese, chopped cilantro, or crumbled queso fresco.
Cooking Time: 10-12 minutes
Creamy Avocado Esquites
Get ready to experience the creamy, dreamy flavor of Mexico’s famous street corn, elevated with the richness of avocados. This recipe is a game-changer for any occasion.
Ingredients:
– 4 ears of corn, husked and silked
– 2 ripe avocados, diced
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Optional toppings: crumbled cotija cheese, chopped cilantro, chili flakes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn for 10-12 minutes, turning frequently, until slightly charred.
3. In a bowl, mix together diced avocado, mayonnaise, lime juice, and garlic powder.
4. Slather the creamy avocado mixture onto each ear of grilled corn.
5. Season with salt and pepper to taste.
6. Add desired toppings (if using).
7. Serve immediately.
Cooking Time: 15-20 minutes
Roasted Garlic Parmesan Esquites
Roasted Garlic Parmesan Esquites: A Twist on Classic Grilled Corn
Elevate your outdoor gatherings with this creamy and aromatic side dish that combines the sweetness of corn with the pungency of roasted garlic and the richness of parmesan cheese.
Ingredients:
– 4 ears of corn, husked and silked
– 3 cloves of garlic, peeled and separated into individual cloves
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, toss garlic cloves with olive oil, salt, and pepper.
3. Spread the garlic mixture on a baking sheet in a single layer. Roast for 15-20 minutes or until golden brown.
4. Meanwhile, grill corn ears over medium-high heat for about 5-7 minutes per side or until slightly charred.
5. Remove corn from the grill and let cool slightly.
6. Slice kernels off the cob and place in a large bowl. Add roasted garlic, Parmesan cheese, and paprika (if using). Toss to combine.
7. Serve warm and enjoy!
Cooking Time: 30-40 minutes
Jalapeño Cheddar Esquites
These addictive little numbers are the perfect blend of spicy and savory, combining roasted jalapeños with creamy cheddar cheese and crunchy corn. Serve them up at your next gathering or enjoy as a satisfying snack.
Ingredients:
– 1 cup fresh or frozen corn kernels
– 2-3 jalapeño peppers, seeded and chopped
– 1/4 cup shredded cheddar cheese
– 1 tablespoon unsalted butter
– Salt to taste
– Optional: additional seasonings like cumin, chili powder, or lime juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together corn kernels and chopped jalapeños.
3. Add shredded cheddar cheese and toss until well combined.
4. Dot the top with butter and sprinkle with salt.
5. Spread mixture onto a baking sheet lined with parchment paper.
6. Roast for 15-20 minutes or until lightly browned and fragrant.
Cooking Time: 15-20 minutes
Smoky Bacon and Cotija Esquites
Elevate your grilled corn game with this addictive recipe that combines smoky bacon, creamy Cotija cheese, and a hint of lime. Perfect for a quick summer side dish or snack.
Ingredients:
– 4 ears of corn, husked and silked
– 6 slices of smoky bacon, diced
– 1/2 cup Cotija cheese, crumbled
– 1 tablespoon olive oil
– 1 tablespoon freshly squeezed lime juice
– Salt, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn for 10-12 minutes, turning every 3-4 minutes, until slightly charred.
3. Meanwhile, cook bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
4. Once corn is cooked, brush with olive oil and sprinkle with Cotija cheese, crumbled bacon, and lime juice.
5. Season with salt to taste.
6. Serve immediately, garnished with additional Cotija cheese if desired.
Cooking Time: 20-25 minutes
Truffle Oil and Herb Esquites
Elevate your grilled corn on the cob with this simple yet impressive recipe that combines the earthy flavor of truffle oil with fresh herbs. Perfect for a summer evening or as a side dish for any occasion.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/4 cup truffle oil
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh chives
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together truffle oil, butter, garlic, chives, and parsley until well combined.
3. Grill corn for 10-12 minutes, turning every 2-3 minutes, or until slightly charred.
4. Brush the truffle oil mixture evenly over each ear of corn during the last minute of grilling.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 15-18 minutes
Grilled Corn and Poblano Esquites
Grilled Corn and Poblano Esquites Recipe
Summary: This Mexican-inspired side dish combines the natural sweetness of grilled corn with the smoky heat of roasted poblanos. Perfect for your next backyard barbecue or casual dinner gathering.
Ingredients:
– 4 ears of corn, husked and silked
– 2 large poblano peppers
– 2 tablespoons olive oil
– 1 lime, cut into wedges (optional)
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred.
3. Meanwhile, place poblanos on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes, or until skin is blistered and charred.
4. Remove corn and poblanos from heat. Slit open poblanos and remove seeds and membranes. Chop into small pieces.
5. Grill corn again for an additional 2-3 minutes to enhance smokiness.
6. Squeeze lime juice over grilled corn (if using). Sprinkle with salt, pepper, and chopped cilantro (if using).
7. Serve warm with poblanos on top.
Cooking Time: 30-40 minutes
Tangy Lime and Chili Esquites
Add a burst of citrusy flavor to your tacos with this vibrant and zesty esquite recipe. Perfect for topping grilled meats, fish, or veggies.
Ingredients:
– 1 cup fresh corn kernels (from about 2 ears)
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon chili flakes
– 1 tablespoon unsalted butter, softened
– Salt, to taste
– Optional: crumbled queso fresco, chopped cilantro, or diced radishes for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, toss corn kernels with lime juice, chili flakes, and salt until well coated.
3. Add softened butter and stir until corn is evenly moistened.
4. Spread corn mixture on a baking sheet lined with parchment paper.
5. Roast for 15-20 minutes or until lightly caramelized and tender.
6. Serve warm, garnished with your choice of toppings (if using).
Cooking Time: 15-20 minutes
Cilantro Lime Shrimp Esquites
This vibrant recipe combines the natural sweetness of grilled corn with the bright flavors of cilantro, lime, and succulent shrimp. Perfect for a summer evening or a quick weeknight dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 ears of corn, husked and silked
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime (about 2 tablespoons)
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 5-7 minutes per side, or until slightly charred.
3. Meanwhile, mix shrimp with olive oil, garlic, and a pinch of salt.
4. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Once corn is grilled, slather with lime juice and sprinkle with cilantro.
6. Serve shrimp on top of grilled corn, garnished with additional cilantro if desired.
Cooking Time: 15-20 minutes
Spicy Mango Habanero Esquites
Spicy Mango Habanero Esquites: A Sweet and Spicy Twist on Classic Grilled Corn
This recipe combines the natural sweetness of mango with the spicy kick of habanero peppers, adding a tropical twist to traditional grilled corn.
Ingredients:
– 4 ears of corn, husked and silked
– 1 ripe mango, diced
– 2-3 habanero peppers, seeded and chopped
– 2 tablespoons unsalted butter
– Salt and pepper, to taste
– 1 tablespoon lime juice
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
3. Meanwhile, melt butter in a small skillet over medium heat.
4. Add chopped habanero peppers and cook for 1 minute, until fragrant.
5. Stir in diced mango and cook for an additional minute.
6. Once corn is cooked, brush with the spicy mango mixture and sprinkle with salt and pepper to taste.
7. Squeeze lime juice over the top and serve immediately.
Cooking Time: 15-18 minutes
Pulled Pork and Esquites Bowl
This recipe combines the tender goodness of pulled pork with the vibrant flavors of Mexican street corn, all in one satisfying bowl. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup barbecue sauce
– 2 cups mixed greens (such as arugula, spinach, and cilantro)
– 1 cup cooked corn kernels (fresh or frozen, thawed)
– 1/2 cup diced red bell pepper
– 1/4 cup crumbled cotija cheese
– 1 tablespoon lime juice
– Salt and pepper to taste
– Optional toppings: diced avocado, sliced radishes, cilantro
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season pork shoulder with salt and pepper. Place in a large Dutch oven or oven-safe pot.
3. Roast pork for 6-8 hours or overnight until tender. Shred with two forks.
4. In a separate pan, heat barbecue sauce over medium heat. Add shredded pork and stir to combine.
5. Assemble bowls by layering pulled pork, mixed greens, corn kernels, red bell pepper, and cotija cheese.
6. Squeeze lime juice over the top and add optional toppings if desired.
Cooking Time: 6-8 hours (or overnight)
Vegan Coconut Milk Esquites
Vegan Coconut Milk Esquites Recipe
Get ready to delight your taste buds with this creamy and flavorful vegan twist on traditional esquites!
Ingredients:
– 1 cup corn kernels (fresh or frozen, thawed)
– 1/2 cup coconut milk
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together coconut milk, olive oil, diced onion, minced garlic, smoked paprika, salt, and pepper.
3. Add the corn kernels to the bowl and stir until well coated with the mixture.
4. Spread the mixture onto a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until the corn is tender and lightly caramelized.
6. Remove from oven and let cool slightly before serving. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Queso Fresco and Chive Esquites
This recipe combines the creamy delight of queso fresco with the sweetness of grilled corn, all tied together with a hint of chives. Perfect for a quick snack or as a side dish for your next gathering.
Ingredients:
– 1 cup queso fresco cheese, crumbled
– 4 ears of corn, husked and silked
– 2 tablespoons butter
– 1/4 cup chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush corn with butter and season with salt and pepper.
3. Grill corn for 10-12 minutes, turning frequently, until slightly charred.
4. While corn is grilling, mix crumbled queso fresco with chopped chives in a small bowl.
5. Once corn is done, brush with remaining butter and top each ear with the queso fresco mixture.
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Charred Corn and Tomato Esquites
Esquites, a popular Mexican street food, gets a sweet and smoky twist with the addition of charred corn. This recipe is perfect for a quick summer dinner or as an appetizer for your next gathering.
Ingredients:
– 4 ears of corn, husked and silked
– 2 large tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– Salt and pepper to taste
– Optional: Cotija cheese, chopped cilantro, or crumbled queso fresco for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill the corn ears for 5-7 minutes on each side, or until slightly charred and tender.
3. In a large skillet, combine diced tomatoes, olive oil, garlic, and lime juice. Cook over medium heat for 5-7 minutes, stirring occasionally.
4. Once the corn is cooked, slather with butter and sprinkle with salt and pepper.
5. Serve the charred corn with the tomato mixture spooned on top. Garnish with desired toppings, if using.
Cooking Time: 20-25 minutes
Smoked Paprika and Lime Esquites
Elevate your backyard BBQ with this flavorful twist on traditional grilled corn, featuring the smoky depth of smoked paprika and the brightness of lime.
Ingredients:
– 4 ears of corn, husked and silked
– 2 tbsp unsalted butter, melted
– 1 tsp smoked paprika
– 1/2 tsp lime zest
– Juice of 1 lime (about 2 tbsp)
– Salt, to taste
– Optional: cotija cheese, chopped cilantro, or crumbled queso fresco for topping
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together melted butter, smoked paprika, and lime zest.
3. Brush the corn ears with the paprika-lime butter mixture.
4. Grill the corn for 10-12 minutes, turning every 2-3 minutes, until lightly charred.
5. Squeeze lime juice over the grilled corn and sprinkle with salt to taste.
6. Serve warm, topped with your choice of optional ingredients.
Cooking Time: 10-12 minutes
Grilled Corn and Chorizo Esquites
This recipe combines the sweetness of grilled corn with the spicy kick of chorizo, perfect for a flavorful snack or side dish. The addition of cotija cheese, chili powder, and lime juice adds depth and brightness to this delicious street food-inspired treat.
Ingredients:
– 4 ears of corn, husked and silked
– 1 pound chorizo sausage, sliced
– 2 tablespoons vegetable oil
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 1/4 cup crumbled cotija cheese
– Juice of 1 lime
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred and tender.
3. Meanwhile, cook chorizo in a skillet over medium heat, breaking up with a spoon, until browned and crispy.
4. Brush grilled corn with vegetable oil and sprinkle with chili powder, salt, and pepper.
5. Serve grilled corn with cooked chorizo, cotija cheese, and a squeeze of lime juice. Garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Herbed Goat Cheese Esquites
Elevate your summer gatherings with this easy and flavorful recipe that combines the richness of goat cheese, the brightness of herbs, and the sweetness of grilled corn.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup crumbled goat cheese (chèvre)
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
3. Meanwhile, mix goat cheese, parsley, chives, and a pinch of salt and pepper in a bowl.
4. Once the corn is cooked, brush with olive oil and sprinkle with the herbed goat cheese mixture.
5. Serve immediately, garnished with additional herbs if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your esquites game with these 18 creamy and spicy recipes! From classic Mexican Street Corn to innovative twists like Spicy Chipotle Lime, Creamy Avocado, and Smoky Bacon and Cotija, there’s something for everyone. You’ll also find unique flavor combinations like Truffle Oil and Herb, Grilled Corn and Poblano, and even vegan and pulled pork options. Whether you’re looking for a quick snack or a show-stopping side dish, these recipes will ignite your taste buds and leave you craving more.
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