Mexican Street Corn on the Griddle --Corn Esquites
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- เผยแพร่เมื่อ 14 มิ.ย. 2022
- This Mexican street corn on the griddle is a fantastic flat top grill side dish recipe to make on your Blackstone, Camp Chef, or Pit Boss… It’s so good, that you’ll definitely want seconds.
Actually, we had a side dish similar to this at a local Mexican restaurant recently for the first time. It was so dang delicious that we went back to the restaurant again just for this awesome Mexican street corn, which was called corn esquites on the menu… and so of course we had to try to make our own version of this side dish on the griddle.
Think of this Mexican street corn on the griddle as a rich and decadent, creamy, almost sinful corn side dish… made with cotija cheese (similar to a parmesan), it actually resembles an Alfredo. Serve it warm and garnish with fresh cilantro and some lime juice. Delicious!
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I gotta give that a try!!!! Looks amazing!!! And delicious!!!!
We get this corn all the time, it’s fantastic! Thanks 👍👍
Neal, I’ve made this dish 3 times now, mostly taking it as a side dish to other people’s events. Has been a hit every time.
Thank you so much for everything. All the best to you in the new year. You really do make a difference in people’s lives.
Well first that awesome...second...really really appreciate that...thank you...
My kind of street food, always enjoying and learning from your recipes and videos. Thanks for sharing another great one!
Thanks Miguel...
This corn dish is addictive!!!
My wife tried the crema when we bought it and said she did not think she was going to like the dish. So I made it tonight and she said the corn was amazing and want's me to make it again when we have our next family get together. Keep the recipes coming. Thank you for what you do.
hey thats awesome....we did the exact same thing...tried it plain and wasnt a fan...just trusted the process and the other ingredients that I knew was in it...thanks bud
Hi Neal you should try mayo, cotija, lime, cilantro, and crema after you cook the corn, those ingredients must go fresh taste a world different, just a recommendation I worked back there Mexico doing that on the streets love you content keep your nice person and I’m a griddle fan to thanks from texas
Thanks Brother...keep in touch..we have alot of supporters from Texas..
@@TheFlatTopKing any time sr nice vibes
Yeap I live on the border to Mexico and have never seen all the condiments getting cooked. They are normally added as toppings after the corn is cooked.
🎯
Will definitely give this one a try, thanks for sharing
Hope you enjoy...I call my family Knuckleheads...1 2 and 3...aahahaha
I have been living in Mexico for last 15 years...and the secret to doing this is to always keep it moist...don't be afraid to have a little too much moisture...you can dry that out a bit as you go. I have a little BBQ pit where I am...and part of it is Pork belly kebabs with vegetable kebabs similar to what you have done with your pork kebabs..... and served with red rice and this corn recipe. Its a Unique flavor but easily varied for different tastes. It does very well with both the local Mexican population and tourists. Its even a good side dish with ribs! Kudos bro! Keep on cooking.
Wow...thanks Ricky...love the culture and cuisine...probably my favorite..full of rich and deep flavors that seem to have no boundaries
Awesome recipe, yummy, thanks for sharing 🇺🇸❤️🇺🇸❤️🇺🇸
Thanks Christeen...🇺🇸👊
Neal you are fearless! That corn looked really good and different than others made on a griddle. Keep up the great content.
Thanks, Rocky
That on its own would be delicious in a taco, I love corn and all the ingredients you used in it
We have it simple here we have the corn man. Boiled corn on the cobb on a stick with butter, mayo, cotija cheese, sprayed on lemon juice and sprinkled on powdered chili. 😋
Thanks for sharing
Adding it to my side dish list when cooking Carne Asada. Dude that looks amazing!!
Great combo...
Wish I were there to taste it , look really good . Thanks for sharing.
Thanks for visiting
Elotes are my fav corn side. Nice charred corn on the cob is key. This is basically a creamy kernel version of it and I'm here for it
Well thanks for the visit...I appreciate that
Delicious and easy to follow 😋 thanks for sharing and will be my go to re😊👍
hey thats great...thank you
I am just getting start grilling , have only done one cook so far , but this looks like a must try.
We get this corn all the time. It’s fantastic!! 👍👍 thanks from so cal
Great to hear! Hey MIke do you think its close to what you have...
@@TheFlatTopKing yes I think that they add Tajin on top, it adds chili and lime. Keep up the good work!
Wow that looks FANTASTIC, if it tastes half as good as it looks it has to be great!
Thanks Floyd…. Honestly it does.
I like the way you keep tasting, and adding ingredients until you get it recreated just right👍
Always!....Thanks Bobbi...will u be cooking live with us
@@TheFlatTopKing I sure will👍😊
Duke's makes everything better!💚
Making it for the Eagles game this Sunday! Thanks for the recipe Neal!
I was so hoping you would make this! Definately going to try it!
Let me know what you think
@@TheFlatTopKing , I definately will!
Got a clap. My man. I love you bro.
Really love Mexican style corn. I’m the only one in my household who does, but I’m going to have to give this a try very soon! Great job Neil!👊🏼🍺
Please do! Let me know how you like it compared to others
That looks delicious 👑.
TY
We have a number of Mexican restaurants here in the Rio Grande Valley that serve what they call Luna Street Corn which is basically what you made in the video. It’s slightly different than what I’ve eaten that is called Esquites, which is more of a corn salad, dressed and eaten cooled or room temp. I love them both regardless and make them in a skillet. Funny thing, I stumbled on this video while watching the current week, Poutine vid and had already purchased the ingredients today in the hopes of making this on my new Blackstone in a few days. I’m glad I watched as I wouldn’t have known to thaw the bag of corn. Always learning’. Now I know how to assemble the dish on the griddle. Thanks!
I appreciate that...cheers
What an awesome cook! Lisa and I love the corn on the griddle, this looks like the most luxurious creamed corn ever! Here's my tip, how I do it when I can't get on the husk... Take a small amount of that thawed corn, only a cup or so, and run it through the processor. Add that into the cook. The broken down corn has its own creaminess, and also helps bind the other ingredients. But you absolutely killed this!
Great Tip Matt....really nice...
So good , thanks
Absolutely
Superb looking corn dish! Another excellent combo (tho I've only done it over charcoal) is partially de-husk cobs, pull off the threads, wipe generously with butter and mayo, some kosher salt & a little black pepper, then wrap fresh sage leaves around the cob, and re-husk it. About 20-25 min on a medium grill. I'm sure it would be great deconstructed on the flat top....
Sounds great...i like the smoke flavor idea...game changer
👍👍👍👍👍😀❤️gonna try this
That’s an awesome corn side. Heck it could be a meal in itself! I’m always impressed with your culinary skills Neal! I noticed at the restaurant you cleaned your plate. What a good boy! Lol. Cheers brother!
HAHAHAHAH thanks Jay...love my Mexican food
Try sprinkling Tajin on top. It adds a lime punch to it. You can get it here in Knoxville.
Nice cook
Another great video Neal! I wish I saw it before I went to the store today. I'm so going to make this soon. I need the corn shucking video please. I passed on corn today because i hate shucking it! 2 ears for a dollar but no Duke's in Mesa AZ.
I typically use Hellmans...I actually prefer Hellmans...when the corn goes on sale I will garb some..
cant wait to see the corn trick one day. I hate messing with fresh corn lol
Got a clap. I love you bro.
buena receta
gracias
20 minutes ago (3:03am in Taiwan), I woke up and thought I would check my phone. "The corn video!!!" I sat bolt upright and just finished watching. Wow, that looks so good! (esquites is pronounced 'es KEY tase'.) As with all cooking videos, I would leave the mayonnaise out. I have already shared the video with my Mexican friend in Mexico. He and his wife and two daughters lived in my city in Taiwan for a few years as he finished his PhD. Now he's a Mexican university professor. Funny enough, his younger daughter spoke better Chinese when they went back to Mexico.
I will try to join your Facebook group and give you another corn recipe I think you will like. Thanks for the great videos and have a good day! Take care and be safe out there.
Thanks Ray. Looking forward to it
Griddle Group... pending approval...
I just posted my extra corn recipe that I promised, on the FB group.
Mayo keeps it moist
Very popular dish there Brotha… you did it Justice!! Everyone makes it their own way, yours was pretty much Spot on. I love Street corn or Elote’s ( eh-lō-tez ) but never pass up this dish either. Shoot this with those Fuego tacos you made..FIRE🔥🔥 combination 😋👌Cheer’s Y’all 👊🏼😎🤙🏼
Yeah brother when we had them together I was on cloud 9
I just made a surf and turf mexican burrito bowl...low carb style...filet and shrimp with lime cilantro cauliflower rice..
@@TheFlatTopKing now that sounds BOMB 😋👌
That looks very good. Think I will try this but with smoked corn on the cob and might add some crumbled bacon at the end to it. Nice job.
That smoked flavor its Definitely a great idea
My goodness that looks amazing definitely going to try did you find everything at a regular store just curious.
Yes...I try to do all my shopping like a normal person...unless I specifically say so..I have an authentic Hawaiian teriyaki dish coming up that I had to do some different shopping I went to a specific asian market
I’m making this tomorrow
Go get em...have fun
I follow a Mexican Food expert that knows the history of the food. She says Tres Leche cake was inspired by Tiramisu, apparently there were Italians there early on and some fusion happened. Italian and Mexican are my favorite foods too.
thats very interesting..i absolutely love culinary history....it really shows the melting pot we live in...
Sometimes I put a little cinnamon on my homemade Tres Leche cake, it always reminds me of tiramisu.
I call it the poor man’s tiramisu.
You’re doing a cooking recipe demonstration and you wanted to show up a trick shucking the corn but gave us store brand frozen corn. 😂 thanks bro.
Dude! Where did you get that Columbia shirt you where wearing at the Mexican restaurant? I gotta get one! Also love your recipes!
Last year either Belk or Dillards...
Thanks!
For ever much appropriated Darrell
I never tryed corn like that but did a lot of street corn on the cobb cuz i live in El Paso Texas lol
Do you think it was close...
You pushed all the favor down the hole
ESS-KEY-TASE
thanks bud...definitely a hard one for me
Brisket elote (“ee-LOW-tay”) is awesome! Similar recipe, but with leftover smoked brisket on top!
Its definitely on the list for sure...sounds perfect...
I see the Laura Lynn brand which means you shopped at Ingles! I love that little store up in Bryson City, NC.
We live in East Tennessee and have several around us....
LOL You got Dukes mayo....My man. I told you.
One thing ive done doing this exact same dish is instead of all corn I used one can of creamed corn and a few splashes of Texas Petes hot garlic sauce. 🤯❤👍
Interesting...creamed corn...i ilke the idea
@@TheFlatTopKing Little more sugar, and will require a good cleaning on the the flat top, but yep substitute one can of creamed corn and a few splashes of Texas Petes garlic hot sauce.
@@meme-yc4ks Got cha ty
Try it with a two or three cans of DelMonte white corn. Top it with some Tajin and lime.
OMG, at 10:00 where did that corn fly?
Looks banging as always buddy! Did you change your favorite griddles to put boss ?
No just lazy....it's there and easy to use..hahaha I switch up sometimes.
you can use carbonated water to clean the grill, while on low, use a towel and brick if needed. Don't use brick directly. Rap in the towel, and scrub comes clean very easy.. Carful not to burn your knuckles
Damn I can’t find that Columbia PFG shirt you are wearing in the restaurant online. Love the videos!!
I bought that one last year...Belk or Dillards I think...I used to have embroidered ones and loved them but they dont make anymore...I have a neat fish bone pirate one thats embroidered...
Friggin' Kitchen HACK!
I had that corn for the first time this summer and I get why you wanted to recreate it. It was amazing. I just can't get some of those ingredients near me. IE: I've never once seen cotija cheese here. It almost crumbles like a dry feta though. I might give it a try with that instead and see if it's close enough to satisfy.
Ya know..its hard to find..i think it taste closer to parm cheese more...maybe check tha that out...
I was reading through your list of products that you use-saw Cavenders. I used to use cavenders until I found Williams steak seasoning. Now we put it on all of our pellet smoked items-pork ribs, butt, shoulder. Not sponsored-I wish 😏 Good grilling sir!
I will look for it...thanks
Every true chef will tell you that you grill your onions first... without anything else, or separate on the grill from other items. Get that nice caramelized color on the onions first, then add the peppers and other items. I would begin this recipe by using half the griddle with your onions and the other half with chopped up bits of bacon. Once both of those are done.... add the rest, but the garlic just prior to the crema & mayo. Yum!!
I can see me doing a Cajun spin on this by adding crawfish tails and some Tony’s
we will be doing a cajun thing soon...I cant wait
Mexican mayonnaise
Mccormick but you got it🎉😂
I think the cotija is more like feta.
Anyway, I've always seen it as a substitute in recipes and that's what I do and it's delicious!🤷♀️
Is that ceramic top still ok to use 1 year on?
Nope...I have several videos with updates...and the last one was the final straw....How I messed up my griddle
Buy fresh corn, soak in water with husks, put on a sheet pan and roast in oven with husks, don't remember how long, but there are recipes online. The husk may char a little, but don't catch fire. I watch it. Take it out and let it cool just enough to touch or I use silicone gloves, easy to shuck and silks don't stick to the corn. Cut the corn off the cob and you can start your recipe with the most flavor from the corn and such a time saver and no silks going down your drain.
man that looks good.
maybe try getting these ingredients and try them with esquite: epazote (which give it some funky taste and prevents you from getting gas), tajin (which is a sour chili powder) and chamoy (which is salty and sour/fermented tasting). try those with esquite.
Awesome idea....will do thanks
Nice. Will try this when i get a griddle. Btw can you use metal utensil on the pit boss? I guess you got to be extra care?full
I get this a lot and this is a response I have written
This is definitely a hot button topic... And my answer would be that you have to use metal utensils AT YOUR OWN RISK. The actual Pit Boss Ultimate griddle manual says "non-metallic utensils". I know of a handful of Ultimate griddle owners that have been using metal utensils on their griddles for a while and they've said that there hasn't been any damage... but like I said, you have to use at your own risk - I'm sure that Pit Boss probably won't replace your griddle top for you if you damage it with metal utensils. Also, there's a difference in the types of metal spatulas... my preferred spatula has rounded ends and does NOT have the sharp beveled edges all around. That's the spatula that I like for my other griddles as well. I would never use a square ended, beveled edge spatula on mine. Also, you'll notice that I still use a wooden scraper/spatula to actually scrape down the griddle surface (NOT a metal bench scraper like I use on my other griddles). There’s also the difference in being a more seasoned/experienced griddle user… I feel confident using metal on mine because I’ve been using griddles for over a decade (both commercial and residential flat tops) - so I know not to dig into the surface, how to use the utensils to not cause damage, etc… Hope that helps!
@@TheFlatTopKing thank you. I guess i will begin with som nylon then 😂. Maybe i will get to metal in a few years if i can wait that long. Btw thanks for all the great videos. Hopefully i will get a griddle soon. Not easy finding one in Norway. But when i do i will be trying out your recepies.
@@indregaard I think pit boss ships over seas...it seems like I have several supporters over the pond and they end up going that way..thanks Stian
How much is corn by you atm? In NJ we are 4 ears for $3. Just wondering the difference in different areas
The store I was at had them for 1.33 a peice....what a joke...heck avocado was $3 a piece
@@TheFlatTopKing omg most of are increasing is in eggs, beef and chicken
Great vid as usual. My thought is time on flat top may have dried out the corn to cause you to have to add more milk. The next time you try it I bet you will be faster since you have a recipe and I also bet you will need less milk.
good point...some people have said to add butter and I thought about that but couldn't find it in some of the recipes I looked up to gauge the ingredients
Is that Nashville Metal works flag on the side of your prep bench?
Absolutely....How did you know
@@TheFlatTopKing I’ve been seeing a lot of ads for them. They are pretty awesome looking! 🍻🇺🇸
@@JPLawnsMore me too thats how i found em. Hahhahhaa
Looks great. Was this the video redo?
No...salmon cakes...
@@TheFlatTopKing intriguing. I’ll wait patiently 😂
That looks great. High priced corn? It's been 4-6 ears per $1 in southwest Colorado at Kroger (City Market) and Walmart for the last few weeks.
1.33 a ear here at one of my stores I shop at..I thought aint no way...
Wow! No, I don't think I will.
I can't believe you scraped the grill and got rid of the crunchy brown bits. Mix it back in. Those are the best part. NTM with the inflation going on never throw away edible food.
ahahahah good point...
My husband loves Mexican food and is a youtube junkie. He saw this recipe and said we have a Blackstone so we have to try this. I've got the ingredients and just deep cleaned the griddle... we'll see what happens 😂
Heck yeah...let us know what you think....
I love esquites (pronounced [ess-KEE-tess]) or if you get it on the cob it's called elotes (pronounced [eh-LOW-tess])
you didn't start cooking until the 4'30" mark. brevity is the soul of wit.
You should add the Mayo and crème when you take the corn 🌽 off the heat. This way, you won’t have to add so much to get it to be wet.
???? this was a recipe from a restaurant....
No 5 ear's of corn for $1.00 this year. I heard farmer's are growing more profitable crops and there will be a popcorn shortage. The corn did look pretty tasty.
Crazy what’s happening right now.
How do you corn
can you reword the comment
add pimentos to the mixture
Best Mexican street corn I have had was a BoneFish Grill... I don't even care for that place, but their Mexican Street Corn makes it worth going there... menu says it has Fetta Cheese on it.
Very Very interesting....we eat there often and I havent seen it...where you at
@@TheFlatTopKingGainesville, Florida
@@michaelmorris1802 that’s close for sure. Next time I’m their I will try it out. Thanks
Looks good. We found a spice in Cabo San Lucas, MX that would work instead of the choptle. Tajin (pronounced taheen) is a great way to add a bit of spice to Mexican dishes. Not overpowering.
Hey that's great...is that common in the stores...not sure if I have seen it...
Pretty common in the US. Kroger/Smiths/Fred Meyer carry’s it. And found on Amazon.
Good stuff, here in TX Tajin is sold in pretty much every grocery store.
Tajin is a chili Lime seasoning with a little spice, to where Chipotle is a smoked Jalepeno that has been dehydrated and pulverized. Just have to be conscious of your flavor profile. Both are good.
Make shrimp boil the grill
Foil packs lots of BUTTER AND 🍢🥐
Great idea...thanks
Help a Knovillian shipmate... What is the name of the restaurant?
And the reason for the high corn price is due to the change in the gas mix from the govt....
West town mall Loco Burro
Being a white guy, i felt the same way when i discovered street corn 😂.. totally relatable
Brother, (fellow Sailor), do you have a patreon? Help you offset the costs of food etc? Would live to help out.
I dont...there are some ways...first way is on the video underneath should be a line that shows like dislike share and then a heart icon with the words that read THANKS...its a way some can send money immediately...on each video, lump sum or random..second way or combination of both is our JOIN program which acts just like Pateron..just on the TH-cam platform.. Its a members only program that we have Available.. Just wanted to say quickly thanks for your support...its very much appreciated
Done!
So what is a good meal to cook the first couple times? I'm seasoning my blackstone as I'm typing this. I know stay away from bacon the first times. But that's the only "No" that I know of.
I would stay away form this as well...starch in general...try sauteed vegetables like onions and peppers with a high heat oil.. Make ground beef for tacos or something like that and just take the meat off and season inside etc..really any protein but just use a good high heat oil..
@@TheFlatTopKing i made chicken breast and homemade garlic bread last night to make a chicken alfredo. Was so good. I used canola and avacoda mixed oil
O I forgot use butter
thanks bud...I wlll any Idea how much
@@TheFlatTopKing how much butter as much as you like sr
Why not ask the restaurant what to do????
Put a little butter instead of the milk. That gets the silky texture. Good job replicating elotes.
Interesting...I thought about that because the flavor but couldn't get that item in a few recipes I looked up...I honestly thought is should have ...thanks Preston
ess -key - tace
Pronounciation of Esquites : Es-Keet-tehs
You won me when I saw DUKES.
Dont get your hopes up it was on sale ahahahahahah Hellman;s for me..
Golly. LMFAO
are we laughing good or bad...
@@TheFlatTopKing good. I just don't hear that living in Cai. Keep up the great cooking. I plan on getting a griddle and have enjoyed you videos.
@@onesneak7668 oh geeze it gets worse hahahaha
Add cumin and cilantro
only takes a second to chop some fresh garlic and yields such more wonderful flavor than the jar stuff that has so much artificial "schtuff" in it...
Mayo