Appetizer
Grilled Corn Esquites
Mexican street corn in a cup — charred corn kernels tossed in mayo, cotija cheese, lime juice, and chile powder. Absolutely addictive.
25 min
4 servings
easy
Ingredients
- •4 corn on the cob
- •3 tbsp mayonnaise
- •1/2 cup cotija cheese, crumbled
- •2 tbsp lime juice
- •1 tsp chili powder
- •2 tbsp fresh cilantro
Instructions
- 1Grill corn on a hot grill, turning occasionally, until charred all over, 10–12 min.
- 2Cool slightly, cut kernels off the cob.
- 3Toss corn with mayonnaise, lime juice, and chili powder.
- 4Spoon into cups. Top with cotija and cilantro. Serve warm.