Esquites with Hatch Chiles, is spicy, zesty and so addicting! It’s easily becoming my favorite lunch time meal, and makes a better dinner time side!
Think of Esquites as the little brother mexican street corn (or elote). It’s the same thing, but with less mess to eat.
And it makes an amazing topping for tacos!
And since Hatch Chiles are in season right now, I HAD to throw some in this dish. It adds a little heat and that addicting hatch chile flavor that everyone loves.
Roasting hatch chiles on a grill until charred and letting them steam in a bag for about 15 minutes is the best way to cook them at home.
Then just scrape off the charred skin from your hatch chiles and chop!
Along with the charredness of the corn in your esquites, this is going to have amazing flavor!
Esquites with Hatch Chiles
- 2 ears corn
- 2 hatch chiles
- 1/4 cup red onion chopped
- 2 tbsp butter
- 1 tbsp mayonnaise
- 1 tsp cumin
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 2 tsp paprika
- 1 tsp chili powder
- 1/2 lime
- 1/4 cup queso fresco
- Grill Hatch chiles and corn until charred. Place hatch chiles in a bag to let them steam for about 10-15 minutes
- Cut the corn off the ear into a bowl. Scrape charred skin off hatch chiles with a knife, then roughly chop and place in the same bowl
- Add butter, mayonnaise, salt, pepper, cumin, paprika, chili powder into bowl and stir. Squeeze in lime juice and add crumbled queso fresco. Enjoy!