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Flat Top Esquites (Elote-Style Corn Off the Cob)

Flat Top Esquites (Elote-Style Corn Off the Cob)

By Traeger Kitchen

Inspired by the Mexican street food, this delicious corn off the cob tastes great as a side to just about anything off the grill. If you can't find Cotjia cheese, you can substitute feta.

Prep Time

10 Min

Cook Time

15 Min


This recipe serves:


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Units of Measurement:
2 Tablespoon mayonnaise
2 Tablespoon sour cream
1/2 Cup cotija cheese, crumbled
1/4 Cup finely chopped cilantro
Zest of 1 lime
Juice of 1 lime
1/2 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
1 Tablespoon canola oil or other neutral flavored oil with a high smoke point
3 Cup fresh corn kernels (from about 6 ears)


  • 1

    In a medium bowl, mix the mayonnaise, sour cream, Cotija, cilantro, lime zest and juice, salt, and pepper. If you can't find Cotija cheese, you can substitute feta.

  • 2

    Preheat 2 adjacent zones on the flat top on medium-high heat for 5 minutes.

  • 3

    Drizzle or squirt the oil over the hot cooktop then use a spatula to spread the oil in a thin layer. Dump the corn out onto the cooktop in a mostly single layer and cook, stirring and flipping often, until browned, 7 to 8 minutes.

  • 4

    Transfer the corn to the mayonnaise-lime dressing and toss until well-coated. Serve warm or at room temperature with hot sauce, if desired. Enjoy!

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