Esquites/Mexican Grilled Corn

by Cindi SutterFounder of The Spirited Table® 

recipe and excerpt from Shauna Niequist author of Bread & Wine

Bread & Wine Corn 3.jpg


Serves 6 to 8

12 ears of corn
1/2 cup mayonnaise
1/2 cup Cotija or feta cheese, crumbled
Juice from half of a lime
1/4 tsp cayenne


  1. Shuck the corn, removing both husks and silks, and then soak the ears in water for at least 30 minutes. This keeps them from burning on the grill. 
  2. Grill on high for 8 to 10 minutes, turning often. What you’re looking for is a mix of char and deep yellow kernels. When the corn is done, allow it to cool, and then cut the kernels off the ears.
  3. Mix together mayonnaise, Cotija cheese, lime juice, and cayenne, adjusting to taste. Mix with corn, and garnish with cilantro before serving.