Grilled Jalapeño and Vidalia Onion Esquites is a vibrant and flavorful Mexican street food-inspired dish that brings together the smoky essence of grilled vegetables with the creamy, tangy richness of traditional esquites. This dish is perfect for summer barbecues, gatherings, or any occasion where you want to enjoy a burst of fresh, spicy, and savory flavors.
The foundation of this dish lies in the perfectly grilled vegetables. Fresh ears of corn, a whole jalapeño, and a whole Vidalia onion are drizzled with extra virgin olive oil, enhancing their natural flavors and helping them achieve a beautiful char on the grill. The corn becomes sweet and slightly caramelized, while the jalapeño and Vidalia onion take on a smoky depth that complements their inherent spiciness and sweetness, respectively. Grilling the vegetables adds a layer of complexity to the dish that elevates it beyond a simple corn salad.
After grilling, the vegetables are allowed to cool slightly before being chopped. The corn kernels are cut off the cob, and the grilled jalapeño and Vidalia onion are finely chopped. This combination of sweet, spicy, and smoky flavors is combined in a skillet and sautéed in butter. The butter adds a rich, creamy texture and a hint of nuttiness, enhancing the overall flavor profile of the dish.
While the vegetables are sautéing, a creamy mixture is prepared by combining mayonnaise, sour cream, and lime juice. This mixture is essential to traditional esquites, providing a tangy, creamy base that binds the grilled vegetables together. Once the vegetables are heated and well combined in the skillet, the creamy mixture is stirred, coating each kernel and piece of vegetable with a luscious, flavorful sauce.
To add another layer of richness, shredded Monterey Jack cheese is stirred into the warm vegetable mixture. The cheese melts beautifully, creating a creamy, gooey texture that makes the esquites even more indulgent. The slight tanginess of the cheese complements the sweet and spicy notes of the grilled vegetables, making each bite a harmonious blend of flavors.
Once off the heat, freshly chopped cilantro is stirred into the esquites, adding a burst of herbal freshness that lightens the dish and balances the richness of the creamy sauce and melted cheese. The esquites are served in individual cups or a large bowl, garnished with crumbled cotija cheese and more fresh cilantro. Cotija cheese, with its crumbly texture and salty flavor, adds a delightful contrast to the creamy esquites.
Grilled Jalapeño and Vidalia Onion Esquites are best enjoyed warm, with lime wedges on the side for squeezing over the top. The lime juice adds a bright, acidic note that cuts through the richness and ties all the flavors together. This dish is not only a treat for the taste buds but also a feast for the eyes, with its vibrant colors and enticing presentation.
Whether served as a side dish at a barbecue, a topping for tacos, or a standalone snack, Grilled Jalapeño and Vidalia Onion Esquites will impress. Its combination of smoky, sweet, spicy, and creamy elements makes it a standout dish that celebrates the best of Mexican street food flavors with a gourmet twist.
Grilled Jalapeno and Vidalia Onion Esquites
4
servings20
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minutesGrilled Jalapeño and Vidalia Onion Esquites is a smoky and creamy Mexican street food-inspired dish that combines charred corn, jalapeños, and Vidalia onions with a tangy mixture of mayonnaise, sour cream, and melted Monterey Jack cheese. Topped with crumbled cotija cheese, fresh cilantro, and a squeeze of lime, it’s a flavorful and vibrant side perfect for any occasion.
Ingredients
4 ears of corn, husked
1 tablespoon extra virgin olive oil
1 jalapeno
1 large Vidalia onion, halved
2 tablespoons unsalted butter
1/2 cup mayonnaise
1/2 cup sour cream
1 lime, juiced
1/2 cup Monterey Jack cheese, shredded
1/2 cup cojita cheese, crumbled
1/4 cup cilantro, freshly chopped
to taste, salt and ground black pepper
for serving, lime wedges
Directions
- Grill the Vegetables:
Preheat your grill to medium-high heat. Brush the corn, whole jalapeño, and whole Vidalia onion with extra virgin olive oil. Place the corn, jalapeño, and onion on the grill.
Grill the corn until charred on all sides, turning occasionally, about 10-12 minutes. Grill the jalapeño and onion until they are charred and softened, about 8-10 minutes. Remove the vegetables from the grill and let them cool slightly. - Chop the Vegetables:
Cut the corn kernels off the cobs and place them in a large bowl. Finely chop the grilled jalapeño and Vidalia onion, and set them aside. - Prepare the Esquites:
Heat the butter in a large skillet over medium heat. Add the chopped corn, jalapeño, and Vidalia onion to the skillet. Sauté for about 5 minutes until everything is well combined and heated through. Mix together the mayonnaise, sour cream, and lime juice in a small bowl. Add the mayonnaise mixture to the skillet, stirring to combine while the vegetables are still warm. Stir in the shredded Monterey Jack cheese until melted and well combined. Season with salt and ground black pepper to taste. Remove from heat and stir in half of the cilantro. - Garnish and Serve:
Serve the esquites in individual cups or a large bowl. Garnish with crumbled cotija cheese and the remaining chopped cilantro. Add lime wedges on the side for squeezing over the esquites.