The unique flavors of Mexican Elotes with none of the mess! Chef Tom fires up the charcoal grill for Grilled Esquites - a delicious Mexican corn salad that's sure to be a hit with your friends and family.
WHAT YOU'LL LOVE
- Soaking the corn before grilling: Submerging the ears in water for 20-30 minutes lets them steam gently in their own husks over indirect heat first, so the kernels cook through evenly before they ever hit direct flame for char.
- Two-zone grilling for two different jobs: Using the indirect side to steam the corn and fry the tortillas, while the direct charcoal side chars the jalapeños and corn kernels, means every component gets exactly the heat it needs from one fire.
- Charring, then bagging the jalapeños: Blackening the skins over coals and immediately sealing them in a bag to steam makes the charred skin slip off easily, leaving behind smoky flesh without the bitterness of burnt skin.
- Frying your own totopos: Cutting and frying fresh corn tortilla strips instead of using store-bought chips gives you totopos seasoned hot out of the oil with smoked salt, so they stay crisp and flavorful longer than pre-fried chips would.
Grilled Esquites (Mexican Corn Salad)
Tom Jackson
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Mexican
Servings
3
Prep Time
20 minutes
Cook Time
15 minutes
Calories
284
Chef Tom fires up the PK Grills Aaron Franklin PK300AF charcoal grill for Grilled Esquites! This Mexican corn salad delivers everything you love about Elotes (Mexican street corn) with none of the mess!
Ingredients
- 3 ears corn on the cob
- 3 jalapeños
- 1 tbsp unsalted butter
- 1 tbsp fresh espazote, minced
- 1 tbsp cilantro, minced
- 3 tbsp mayonnaise
- 1 tbsp lime juice
- Mexican crema, for garnish
- 1/3 cup Cotija, plus more for garnish
- 3 corn tortillas for Totopos (fried corn tortilla strips)
-
2 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, plus more for garnish
-
Heat Maverick’s Where Did the Mango MANEATER Hot Sauce
- 3 tbsp red onion
-
Noble Saltworks Cherry Wood Smoked Salt, to taste
- vegetable oil, for frying
Directions
- Light a chimney of lump charcoal inside the PK Grills PK300AF.
- Place the ears of corn in a 8 quart Briner Bucket and submerge in water to soak for about 20-30 minutes.
- Julienne your corn tortillas (cut into 1” x 1/8” strips).
- Dump the hot charcoal on one end of the grill, taking up about 1/3 of the grill space. Leave the other 2/3 open for indirect grilling.
- Place your soaked corn on the indirect side of the grill to begin steaming the corn.
- Place your jalapeños over the charcoal and char on all sides. Remove from the grill when blackened. Transfer to a zip top bag to steam for 10 minutes.
- Place a Lodge 8” Cast Iron Skillet over the charcoal. Fill 1/3 full with vegetable oil. Heat to 350ºF.
- Remove the husked corn from the grill. Using gloved hands for heat protection, peel back the husks of the corn. You do not need to remove them totally yet, as they are useful as a handle when turn the corn over the charcoal.
- CAREFULLY move the oil to the indirect side of the grill.
- Place the corn over the charcoal (direct heat) to get some char on the corn kernels. Turn until browned on all sides.
- Meanwhile, fry your tortillas in the hot oil. Work in batches, taking care to not overfill the skillet and spill the oil into the grill. Cook just until golden brown. Remove with a slotted spoon and transfer to paper towels to soak up excess oil. Immediately season with Noble Saltworks Cherry Wood Smoked Salt, to taste.
- Cut the corn kernels off of the cobs and place in a medium sized mixing bowl. Add the butter to the corn to melt.
- Remove the jalapeños from the bag. Remove the stems, seeds and skin and discard. Dice the flesh of the jalapeño and add to the bowl.
- Add to the bowl of corn and jalapeños the mayonnaise, cotija cheese, red onion, herbs (cilantro and/or epazote), lime juice and Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Mix well with a spatula. Taste and add Noble Saltworks Cherry Wood Smoked Salt, to taste.
Recipe Note
Recipe FAQ
Why soak the corn in water before grilling it?
Soaking lets the corn steam inside its own husk over indirect heat, cooking the kernels through gently before they're exposed to direct char — without the soak, the husk would burn before the corn cooked.
Why char the jalapeños and then steam them in a bag instead of just charring them?
Sealing the blackened peppers in a zip-top bag traps heat and steam, which loosens the charred skin so it peels away easily, leaving smoky flesh behind instead of bitter burnt skin.
Why fry your own tortilla strips instead of using store-bought tortilla chips?
Frying fresh-cut strips lets you season them with Noble Saltworks Cherry Wood Smoked Salt the moment they come out of the oil, so the salt adheres to the hot, slightly oily surface instead of just sitting on top of a cooled, packaged chip.
Is it safe to fry tortillas on the same grill as the charcoal?
Yes, as long as the oil stays on the indirect side, away from open flame — the recipe calls for carefully moving the hot oil there specifically to avoid a flare-up. Keep the oil away from direct heat and never leave a shallow pan of hot oil unattended.
Can I substitute cilantro for epazote, or use both?
Either works — epazote has a stronger, more pungent flavor traditional to esquites, while cilantro is milder and more widely available. Use one or blend both to taste.
How indoor-friendly is this recipe?
2 out of 5 — the tortillas can be fried on a stovetop, but charring the corn and jalapeños over live coals is central to the smoky flavor this dish is built around, and that's hard to replicate indoors.
Recipe Highlights
Soak, then char: Steaming the corn in its husk first ensures it's cooked through before direct heat adds char.
Bagging the charred jalapeños: Trapped steam loosens the skin for easy peeling without bitterness.
Fresh-fried totopos: Salting tortilla strips straight out of the oil gives better seasoning adhesion than packaged chips.
Two-zone fire: One charcoal setup handles steaming, frying, and charring simultaneously.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.88 oz
- per serving
- Calories
- 284
- Carbs
- 26 grams
- Protein
- 3 grams
- Fat
- 19 grams
- Sodium
- 655 milligrams
