Try this recipe for Esquites, then check out our Mexican elotes, Tex-Mex sweetcorn salad, Mexican corn muffins, fried corn ribs and more sweetcorn recipes.



  • 900g sweetcorn
  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 jalapeño, finely chopped
  • 1 small red thai chilli, finely chopped
  • 1 tbsp caster sugar
  • 1 tbsp lime juice
  • 100g mozzarella block, grated
  • a pinch chilli powder


  • 4 jalapeños or green chillies, deseeded, if you like
  • 200g mayonnaise
  • ½ lime, juiced


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Drain the corn and tip half into a baking tray. Put in the oven for 20-25 minutes or until charred, stirring halfway through.

  • STEP 2

    In a pan, heat the olive oil, and fry the onion, garlic and jalapeño until light brown and soft. Add the cooked and uncooked corn, and the remaining ingredients with ¾ tsp of fine sea salt, and cook for 10 minutes.

  • STEP 3

    Meanwhile, for the jalapeño mayo, put all the ingredients in a blender and whizz until smooth. Season well.

  • STEP 4

    Put the corn mixture in a warm bowl. Spoon the jalapeño mayo on top, then finish with the grated mozzarella and a sprinkle of chilli powder.

Check out more Mexican-style recipes

Mexican Elotes Recipe

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