Esquites is Mexican street corn knocked off the cob and tossed into a bowl — all that smoky, charred sweetness combined with creamy mayo, tangy lime, crumbly cotija cheese, and a hit of chili. It's one of the most crowd-pleasing BBQ sides you can make, ready in 25 minutes and disappearing in five.
Brush corn ears with olive oil and season with salt and pepper. Grill over medium-high heat for 10–12 minutes, turning every 2–3 minutes, until char marks form on all sides and kernels are lightly caramelized. Remove and let cool slightly.
Stand each ear upright in a large bowl and use a sharp knife to cut the kernels off close to the cob, rotating as you go. You should have about 5–6 cups of kernels with some natural juices — don't discard those.
In a small bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, chili powder, smoked paprika, and garlic powder until smooth.
Pour the dressing over the warm corn kernels and toss to coat. Add the diced jalapeño, cilantro, and half the cotija. Season with salt and pepper. Taste — add more lime if it needs brightness, more chili if you want heat.
Transfer to a serving bowl. Top with the remaining cotija, an extra dusting of chili powder, a few cilantro leaves, and lime wedges. Serve warm or at room temperature — it's great either way.
For 6 servings
