One of my absolute favorite summer foods is Mexican street corn. Perhaps you’re familiar with this as well; it’s often seen at farmers’ markets or summer food fests. Grilled corn on the cob that’s drizzled with a delicious crema, Cotija cheese, and chopped herbs. In this form, it’s called elotes.

Have you ever thought to yourself that an elote would be great if it were off the cob? Here you go! Esquites is essentially elotes off the cob. All of the same familiar flavors are here in this deconstructed elote. We’re still capturing the same amazing creamy-cheesy-herby flavors with a refreshing drizzle of fresh lime. If you’ve not enjoyed elotes or esquites, then this Grilled Corn Esquites is a MUST try.

Grilled Corn Esquites is one of my favorite side dishes for taco night. It’s fresh, crisp, sweet, citrusy, creamy, and colorful, and it all starts with grilled corn. Grilling vegetables brings out sweetness while also capturing a bit of smoky flavor. I’ll grill both the corn and the jalapeño until they both are just charred. Later, I’ll remove the charred skin from the jalapeño and cut the corn from the cob to create the base of the salad. The sweet corn and just a hint of heat from the jalapeño are a match made in flavorland.

One essential element of the salad, other than the corn, is the crema. While the corn and jalapeño are grilling, I whisk together the crema. It’s made from mayonnaise, sour cream, fresh lime juice, and green onions. The combination is cool and crisp made possible by the brightness of the lime juice and the peppery punch from the green onion. This will sit for a few minutes to allow those flavors to melt together into one unforgettable crema.

Now to put it all together, I toss the corn and jalapeño with the crema and Cotija cheese. Cotija cheese is a crumbly soft Mexican cheese, similar to Feta but milder in flavor. Cilantro, a little more lime juice, and I like to add a dash or two of Tajin spice. Tajin is a blend of dried chile peppers, lime, and sea salt. It packs such a brilliant punch that works in harmony with the sweet and creamy flavors of the dish. At this point, it’s impossible not to dive right in. Sweet, crunchy, creamy, with that lime bite and distinctive Tajin kick. Grilled Corn Esquites is a balance of beauty and deliciousness all in one bowl.

Grilled Corn Esquites are from the Baja-Style Taco Party at Table for 12. It is served with Herby Cucumber Salad, Crispy Beer Battered Fish Tacos, Borracho Baked Beans, and Dulce de Leche Lava Cakes.