Flat Top Esquites (Elote-Style Corn Off the Cob)
By Traeger Kitchen
4 Reviews
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
Yields: 4 Servings
Ingredients
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)
Units of Measurement:
Steps
Step 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
Step 2
Preheat 2 adjacent zones on the flat top on medium-high heat for 5 minutes.
Step 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)
Step 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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