Esquites, Street Food Mexican Style.


Spicy food is adored in our house. This wonderful Mexican dish has been a star on our table this week and tucked into lunch boxes for work.

I love Mexican food although it was comparative latecomer to my diet. My mother in law was born in Mexico and is an excellent Mexican cook; she's just an excellent cook actually. I've always felt a bit intimidated making Mexican meals with very little authentic experience of them living in NZ. After our last trip to California I gained a litle more confidence and gave this wonderful dish a try.

A street food in Mexico with a few variations this one seemed to be the least time consuming to do and also the most lunch box suitable. We're trying to be a little more health conscious in our house at the moment. I often see food blogs take this kind of turn, particularly ones that feature lots of baking, no prizes for guessing why!

I think too as I approach a rather significant birthday I am just more aware that this body is the only one I am going to get and I need to look after it a little better.

Spicy and healthy made with fresh corn, this is not to be missed. In NZ feta is the best substitute for the cotija cheese.


  • 4 ears fresh corn, cleaned and cut from the cob
  • 1-2 jalapeno, seeded and finely diced
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 1/4 of a red onion finely diced.
  • 1/2 cup cilantro, chopped
  • 1 lime, juiced
  • Chili powder to taste ( I used cayenne)
  • Salt to taste
  • 1 T mayonnaise
  • 2 T plain yoghurt (or sour cream if you want to be authentic)
  • 1/4-1/2 cup cotija or feta cheese, crumbled
  • 1/2 avocado, diced (optional, but adds in some good fat)

Roast the corn in the oven stirring regularly until tender and flavourful.
Leave to cool for a little bit in the dish until room temperature.
Place all the other ingredients in a bowl and tip the corn in and mix gently.
Serve warm as a side or can be served cold.

For a couple of other variations have a look at this wonderful video which uses butter and epazote (in spanish) I can't get epazote here and chose to leave out the butter. It's a more soupy version. On the street this would be served in a paper cup. There is also a version using the whole cob in tact.

This summer this has become one of our favourite corn dishes.