Admiral's Table

🌽 Fire-Roasted Esquites with Poblano & Cotija

Elote and esquites are two beloved ways to enjoy Mexican street corn. Elote is grilled corn on the cob, typically slathered with mayo, cheese, chili powder, and lime — smoky, messy, and full of flavor. Esquites, on the other hand, are the off-the-cob version: all the same creamy, tangy goodness served in a cup with a spoon. It’s the ultimate comfort snack — warm, bold, and easy to customize with your favorite toppings like roasted poblanos, cotija cheese, or a squeeze of fresh lime.

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

• 4 cups fire-roasted corn kernels (fresh, frozen, or canned; thaw if frozen)
• 1 poblano pepper, roasted, peeled, and diced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp mayonnaise
• 2 tbsp cotija cheese, plus extra for garnish
• 1 tbsp butter or oil
• 1 tsp street corn seasoning (or to taste)
• 2 tbsp chopped cilantro (plus more for garnish)
• Juice of 1 lime
• Salt & pepper to taste

Instructions

1. Sauté aromatics: Heat butter (or oil) in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes, until translucent. Add minced garlic and cook another 30 seconds until fragrant.
2. Add the corn: Stir in the fire-roasted corn and cook 5–7 minutes, stirring occasionally, until slightly caramelized and heated through.
3. Fold in flavor: Add the diced roasted poblano, street corn seasoning, and a pinch of salt and pepper. Toss well.
4. Finish creamy: Remove from heat. Stir in mayonnaise, cotija cheese, lime juice, and cilantro. Mix until everything is evenly coated and creamy.
5. Garnish and serve: Spoon into cups or bowls. Top with extra cotija, a sprinkle of street corn seasoning, a squeeze of lime, and a few cilantro leaves.

Chef’s Tips

• Fire-roasted corn: You can char frozen corn in a hot skillet for extra smokiness.
• Poblanos: Roast directly over a gas flame or under the broiler until blackened, then steam in a covered bowl and peel.
• Extra creamy? Add a spoonful of sour cream or Mexican crema with the mayo.
• Serving idea: Serve warm in small cups or as a side to grilled meats, tacos, or seafood.

Smoky, creamy, and loaded with flavor — this esquites recipe takes Mexican street corn to the next level.