Grilled Esquites with Cotija and Cilantro

Follow our step-by-step guide on how to make Grilled Esquites with Cotija and Cilantro.

1. Step 1

   Start by creating a sweet soaking solution in a large bowl.

2. Step 2

   Combine water and sugar, stirring until the sugar is completely dissolved.

3. Step 3

   Once your mixture is ready, gently immerse the corn, still in its husks, and let it soak for at least an hour.

4. Step 4

   This step not only enhances the flavor but also helps keep the corn moist while grilling.

5. Step 5

   While the corn is soaking, fire up your outdoor grill and set it to low heat.

6. Step 6

   For an extra layer of flavor, toss some mesquite wood chips into the wood box.

7. Step 7

   To prevent the corn from sticking, lightly oil the grill grate—this little tip goes a long way in ensuring a perfect grilling experience.

8. Step 8

   After the corn has soaked, place it directly on the grill, husks and all.

9. Step 9

   Grill the corn for about 45 minutes, turning it occasionally to ensure even cooking.

10. Step 10

    Once it’s beautifully charred and fragrant, carefully remove the corn from the grill and let it cool for a bit before shucking.

11. Step 11

    Once the corn has cooled, it’s time to cut the kernels off the cobs.

12. Step 12

    Place the fresh kernels into a skillet and sprinkle in some chili powder for a delightful kick.

13. Step 13

    Sauté the corn over medium heat, stirring frequently, until you see a lovely char develop—this should take about 5 minutes.

14. Step 14

    Next, stir in crumbled cotija cheese, a drizzle of Mexican crema, chopped cilantro, and a pinch of salt.

15. Step 15

    Cook everything together for another 4 minutes, allowing the flavors to meld and warm through.

16. Step 16

    To finish off this delicious dish, spritz a little lime juice over the top for a zesty touch.

17. Step 17

    Serve immediately and enjoy the vibrant flavors of your grilled corn creation!.