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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 Minutes
Cook Time
15 Minutes
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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) |
Steps
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.
Ingredients
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
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.
Ingredients
1 Tablespoon canola oil or other neutral flavored oil with a high smoke point
3 Cup fresh corn kernels (from about 6 ears)
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!