Cooking / Recipe Index / Sides


I bought a huge bag of cotija cheese for the tacos I made for Cinco de Mayo so I decided to use it for esquites.  Esquites is a creamy grilled corn dish that’s basically mexican street food.  I have never really walked the streets of Mexico, but I discovered the dish at a restaurant in NYC and loved it.  I’ve always seen it served in a paper cup so if you want to avoid clean up, steal some of the coffee cups from work (shhh) and call yourself “authentic.”

This is a super easy dish.  Just heat some frozen corn in a pan (I had some good roasted corn from Trader Joe’s) and once it’s done, all you need to do is mix it with mayo, cayenne, chile powder, and cotija cheese.  Fresh corn is great but, obviously, takes a little longer.  The mayo and cotija are musts, but after that, you can mix it up with things like jalapeno, scallions, cilantro, and lime juice.  My version, however, is pretty much the easiest of easy and still gives you the spice you want.


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