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
Ingredients
This recipe serves:
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.
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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