There’s nothing quite like the taste of roasted corn in the summertime—smoky, sweet, and just a little bit messy in the best way. One of my absolute favorite ways to enjoy it? Mexican Street Corn, or elote. But today, we’re making a slightly less-messy, spoonable version known as esquites—served off the cob and perfect for potlucks, taco nights, or honestly, just a big bowl for lunch.

This version keeps all the beloved flavor: roasted corn, creamy mayo and crema, crumbly Cotija cheese, a kick of chili, a little heat from roasted jalapeño, and the fresh pop of cilantro. And it’s easy to customize, make ahead, and store for leftovers.

Choosing the Best Corn for Street Corn

Great Mexican street corn starts with great corn. Here’s what to look for at the store or farmers market:

• Freshness is key: Look for husks that are bright green and still tightly wrapped around the cob. If the husk feels dry or is starting to brown, it’s likely past its peak.

• Check the kernels: Peel back just a small part of the husk (if allowed) and look for plump, milky kernels. Avoid any ears with shriveled or missing rows.

• Sweet corn varieties work best here—white, yellow, or bi-color will all roast beautifully and bring natural sweetness to balance the smoky and spicy elements.

How to Roast Corn – 3 Easy Ways

Roasting the corn is what takes this dish from tasty to oh wow. Here are three great methods depending on your kitchen setup:

1. On the Grill (Most Authentic)

• Heat your grill to medium-high.

• Place husked corn directly on the grates.

• Turn every few minutes until the corn is charred in spots and fully cooked, about 10–15 minutes.

• Pro tip: Don’t over-char every side—just enough for flavor.

2. In the Oven (Great for Big Batches)

• Preheat your oven to 425°F (220°C).

• Place husked corn directly on the rack or on a baking sheet.

• Roast for 20–25 minutes, turning once or twice, until browned and tender.

• You can broil for the last 2–3 minutes to add a little char.

3. On the Stove (Fast and Indoor-Friendly)

• Heat a dry cast-iron skillet or grill pan over high heat.

• Add the corn and turn occasionally until lightly charred and tender, about 10–12 minutes.

• You may need to cut cobs in half to fit in the pan.

The Recipe: Roasted Mexican Street Corn (Esquites Style)

Ingredients:

• 4 ears of fresh corn, husked and roasted (see methods above), kernels removed

• 1/2 tablespoon butter

• 1/4 cup mayonnaise (we recommend our homemade mayonnaise)

• 1/4 cup Mexican crema (or sour cream)

• 1 teaspoon chili powder

• 1/4 roasted jalapeño, finely chopped

• Salt and freshly ground black pepper, to taste

• 1/3 cup crumbled Cotija cheese (plus more for garnish)

• 2 tablespoons chopped cilantro (plus more for garnish)

• Lime wedges, for serving (optional but highly recommended)

Instructions:

1. Sauté the Corn:

   • After roasting and removing kernels from the cob, heat a large skillet over medium heat and melt the butter.

   • Add the corn kernels and sauté for 2–3 minutes to bring out a rich, buttery flavor. Remove from heat.

2. Mix the Sauce:

   • In a small bowl, stir together the mayo, crema, chili powder, and chopped roasted jalapeño. Season to taste with salt and pepper.

3. Combine:

   • Stir the creamy sauce into the warm corn and mix well until all kernels are evenly coated.

   • Fold in most of the Cotija cheese and cilantro, reserving a little for topping.

4. Garnish and Serve:

   • Spoon the esquites into bowls or onto a platter.

   • Sprinkle with remaining cheese and cilantro. Add an extra dash of chili powder if you like a little more heat.

   • Serve with lime wedges for a bright, zesty finish.

Make-Ahead Tips & Storing Leftovers

Mexican street corn is best served warm, but it’s also excellent when made ahead or served cold like a corn salad.

To Make Ahead:

• You can roast the corn up to 2 days in advance. Store kernels in an airtight container in the fridge.

• The creamy dressing can also be made ahead—just mix and refrigerate until ready to use.

• Wait to combine everything until just before serving for the freshest texture.

Leftovers:

• Store leftover esquites in the fridge in an airtight container for up to 3 days.

• To reheat, warm gently on the stove or in the microwave. You may want to stir in a splash of crema or lime juice to refresh the flavor.

How to Serve It

This dish is super versatile. Here are a few fun serving ideas:

• Serve as a side dish with grilled meats, tacos, or fajitas.

• Pile it on top of nachos or inside burritos or quesadillas.

• Spoon it into little cups or ramekins and garnish with lime and Cotija for a party appetizer.

• Eat it cold straight out of the fridge and call it a corn salad. No judgment here.

Final Thoughts

Whether you’re grilling out with friends, meal prepping for the week, or just craving something summery and satisfying, this roasted Mexican street corn delivers every time. It’s smoky, creamy, a little spicy, and packed with bold flavor—and once you try it esquites-style, you might never go back to eating it on the cob.

Let me know if you try it! And don’t forget to hug your local corn vendor at the farmers market 🌽💚