Esquites Recipe

Preparation Directions

1. 1

   Grill the Corn

   Preheat the grill to medium-high heat. Place the corn on the grill and cook for about 10-12 minutes, turning occasionally, until the corn is slightly charred and cooked through. Remove from the grill and let cool slightly.

2. 2

   Prepare the Serrano-Lime Mayo

   In a bowl, combine the mayonnaise, finely chopped serrano peppers, fresh lime juice, and salt. Mix well until fully combined.

3. 3

   Combine Ingredients

   Cut the grilled corn kernels off the cob and place them in a large mixing bowl. Add the serrano-lime mayo, crumbled cotija cheese, and chopped cilantro. Mix gently until the corn is well coated.

4. 4

   Serve

   Transfer the mixture to a serving dish, sprinkle with Tajín seasoning, and serve warm or at room temperature.