Gearing up for Cinco de Mayo, you want to make sure you have the right food to go with your celebratory margaritas, and we feel this is just the appetizer.
One of the most popular appetizers on the Roccos Tacos menu… Esquites is a typical Mexican appetizer served by market street vendors that is great for outdoor grilling on the BBQ and a perfect party food with the husks used as a handle.
Per owner and head chef Rocco Mangel: “I saw this eaten all over the outdoor food markets in Jalisco and of course with the chili-lime spices it goes great with my Margaritas.”
Esquites Recipe– Grilled Street Corn Mexican Appetizer
- 4 ears of corn
- 8 Tbsp. of mayonnaise
- Chile Powder
- ½ bunch chopped cilantro
- ½ lb. cojita cheese (can sub feta) crumbled fine
- 2 limes cut into wedges
To grill husk corn without removing the husk completely; just pull it all back and trim it up removing the silk.
Brush corn with mayonnaise.
Grill and turn corn to brown all sides for a total cooking time of about 6 minutes. When done grilling stand corn up with tongs to handle it and brush again with mayonnaise. Place over a plate of grated Cotija cheese mixed with cilantro.
Season the corn by sprinkling it with the cojita cheese mixture then with salt and chile powder. I have my chefs at the restaurant finish the corn with sea salt which gives it a great crunch as well as flavor.
You can make it as ‘hot’ as you like – I love it like the guys in Mexico… extra spicy with tons of fresh lime squeezed over it as you eat it- Rocco Mangel