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–+ servings
Elotes is one of Mexico’s most iconic street foods, traditionally made with grilled corn on the cob covered in creamy, cheesy, tangy toppings. For this version, we served it esquites-style, which means all those same great flavours are tossed together in a bowl instead.
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Smoked Esquites-Style Elotes

Elotes is one of Mexico’s most iconic street foods, traditionally made with grilled corn on the cob covered in creamy, cheesy, tangy toppings. For this version, we served it esquites-style, which means all those same great flavours are tossed together in a bowl instead.
This recipe is ridiculously easy, loaded with flavour, and perfect as a side dish for tacos, grilled meats, BBQ chicken, or pretty much anything coming off the smoker. We use canned corn to keep things simple, then layer in fresh lime, creamy sauce, salty cheese, Tajín, and our Yoneda’s Garlic Jalapeño Seasoning for a little extra punch.
Cook Time: 45 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: Easy, Fun, Gluten Free, Savoury, Spicy, Sweet
Servings: 4 people
Author: Russell Bird

Ingredients

  • 2 can niblet corn
  • 1/4 cup fresh cilantro
  • 1/3 cup Cotija Cheese, crumbled
  • 2 tbsp lime juice
  • 2 tbsp Yonedas Garlic Jalapeno Seasoning
  • 1/3 cup Lime Crema
  • 1 tsp Tajin
  • 2 tbsp butter

Instructions

  • Step 1: Heat the Corn

    Drain the canned corn well and add it to a hot cast iron skillet, griddle, or BBQ-safe frying pan or aluminum foil tray.
    Cook over medium-high heat with butter for approximately 10-15 minutes, stirring occasionally, until the corn is hot and starts to develop a little colour.
    For even more BBQ flavour, cook the corn in a cast iron pan directly on your grill or smoker.

  • Step 2: Season the Corn

    Remove the corn from the heat and immediately add the Yoneda’s Garlic Jalapeño Seasoning and fresh lime juice.
    Stir well so the seasoning evenly coats the warm corn.

  • Step 3: Add the Creamy Goodness

    Add the lime crema and mix until the corn is evenly coated.
    Start with a little less crema and add more as needed, depending on how creamy you like your esquites.

  • Step 4: Add the Cheese and Cilantro

    Fold in most of the crumbled Cotija cheese and chopped cilantro, saving a little of each for garnish.
    If Cotija isn't available, finely grated Romano cheese is a great substitute and brings that same salty, savoury finish.

  • Step 5: Finish and Serve

    Transfer the esquites to a serving bowl and top with the remaining cheese and cilantro.
    Finish with a generous sprinkle of Tajín and an extra squeeze of lime juice.
    Serve warm and dig in.

Notes

Frequently Asked Questions

What is the difference between elotes and esquites?

Elotes are traditionally served on the cob, while esquites are served off the cob in a cup or bowl. The flavours are very similar, but esquites are usually easier to serve to a crowd.

Can I use fresh or frozen corn instead of canned corn?

Absolutely. Fresh corn cut directly from the cob is fantastic, especially when charred on the grill. Frozen corn also works well and can be cooked directly in a skillet.

What can I substitute for Cotija cheese?

Romano cheese is a great substitute and is what we used when serving this recipe. Parmesan or feta can also work in a pinch.

Is Yoneda’s Garlic Jalapeño Seasoning spicy?

It has a nice jalapeño kick without overpowering the dish. Start with a smaller amount and add more depending on your preferred heat level.

Can I make this recipe ahead of time?

You can prepare the corn mixture ahead of time, but for the best texture and flavour, add the crema, cheese, cilantro, and Tajín shortly before serving.

What should I serve with esquites?

This dish is perfect with tacos, birria-style beef, grilled chicken, pulled pork, steak, ribs, or as part of a Mexican-inspired BBQ spread.
Tried this recipe?Let us know how it was!