Mexican Corn

This seriously tasty Mexican corn salad recipe is plucked straight from the streets of Mexico City. Over there it’s known as Esquites, but we prefer to call it Mexican Street Corn. What makes this sweet corn recipe so irresistible is the sauce made with parmesan, lime juice, Gran Luchito Chipotle Paste, mayo and coriander.

Perfect as a dip with Gran Luchito Lightly Salted Tortilla Chips or as a side dish when serving Tacos and Fajitas or for your next BBQ.

If you are interested in learning more about street food, please see our blog on Mexican Street Food. For further side dish inspiration be sure to check out our blog on Mexican Side Dishes.

Prep time

45MINS
Cook time

25MINS
Total time

1HR 10MINS
Ideal for

Mexican
Make it

Mexican
Serves

4

Nutrition: Per serving

kcal 190 fat 11g saturates 2.9g carbs 16.1g sugars 2g fibre 3.3g protein 5.8g salt 0.68g

This recipe uses

Smoky Chipotle Fajita & Taco Mix

Lightly Salted Tortilla Chips

Chipotle Paste

Found in the
Mexican Section

Ingredients

3-4 ears of sweetcorn
2 tablespoons olive oil
1 tablespoon butter
1 garlic clove, minced
75g / ½ cup finely grated parmesan cheese
1 teaspoon Gran Luchito Chipotle Paste
1 tablespoon mayo
1 handful of coriander, roughly chopped
Juice of 1 lime
1 tablespoon Gran Luchito Smoky Chipotle Fajita and Taco Mix
Salt and freshly ground black pepper
1 pack Gran Luchito Lightly Salted Tortilla Chips

This recipe uses

Smoky Chipotle Fajita & Taco Mix

Lightly Salted Tortilla Chips

Chipotle Paste

Ingredients

3-4 ears of sweetcorn
2 tablespoons olive oil
1 tablespoon butter
1 garlic clove, minced
75g / ½ cup finely grated parmesan cheese
1 teaspoon Gran Luchito Chipotle Paste
1 tablespoon mayo
1 handful of coriander, roughly chopped
Juice of 1 lime
1 tablespoon Gran Luchito Smoky Chipotle Fajita and Taco Mix
Salt and freshly ground black pepper
1 pack Gran Luchito Lightly Salted Tortilla Chips

How to make it

Heat a frying pan over high heat, rub the corn with half of the olive oil and place them over the pan. Keep turning the corn for about 10 minutes until nicely charred all over. Once ready, remove the corn from the pan and use a knife to remove the kernels.
In the same pan add the remaining oil and butter on low/medium heat, and fry the garlic gently. Add the charred kernels back into the pan, and leave it to cook for 10 minutes, stirring occasionally.
When ready, transfer the cooked corn to a medium-sized bowl and leave to cool down slightly for 5 to 6 minutes approx.
Add the parmesan, Chipotle Paste, mayo, coriander, lime juice and the Smoky Chipotle Fajita & Taco Mix. Season to taste with salt and pepper and mix everything with a spoon, serve with Lightly Salted Tortilla Chips.

Chef’s tip

If short on time, use canned sweetcorn and start from step 3.

What To Serve With Mexican Corn

This Mexican corn recipe works brilliantly as a side dish with one of these two dishes:

“Chorizo Enchiladas — Chorizo Enchiladas

“Slow Cooker Pulled Pork — Slow Cooker Pulled Pork

For Mexican corn on the cob, be sure to try our Mexican Elotes Recipe.

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FAQs

What is Mexican Corn?

Mexican Corn, also known as Elote, is a popular grilled corn on the cob, traditionally coated with a mixture of mayonnaise, chilli powder, cotija cheese, and lime

Is Mexican corn served hot or cold?

Mexican corn, or Elote, is traditionally served hot, right after it comes off the grill.

What can you serve with Mexican corn?

Mexican corn pairs well with most barbecue or grilled foods, but it's frequently served alongside other Mexican dishes such as tacos, enchiladas, or grilled meats.