Flat Top Esquites (Elote-Style Corn Off the Cob) by Traeger


Recipe courtesy of Traeger

Prep Time

10 mins

Cook Time

10 mins


4 People

Inspired by the Mexican street food, this delicious corn off the cob tastes great as a side to just about anything off the grill. If you can't find Cotjia cheese, you can substitute feta.


  • 2 Tablespoon Mayonnaise
  • 2 Tablespoon Sour Cream
  • 1/2 Cup Cotija Cheese, Crumbled
  • 1/4 Cup Finely Chopped Cilantro
  • Zest Of 1 Lime
  • Juice Of 1 Lime
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1 Tablespoon Canola Oil Or Other Neutral Flavored Oil With A High Smoke Point
  • 3 Cup Fresh Corn Kernels (From About 6 Ears)


  • In a medium bowl, mix the mayonnaise, sour cream, Cotija, cilantro, lime zest and juice, salt, and pepper. If you can't find Cotija cheese, you can substitute feta
  • Preheat 2 adjacent zones on the flat top on medium-high heat for 5 minutes.
  • Drizzle or squirt the oil over the hot cooktop then use a spatula to spread the oil in a thin layer. Dump the corn out onto the cooktop in a mostly single layer and cook, stirring and flipping often, until browned, 7 to 8 minutes.
  • Transfer the corn to the mayonnaise-lime dressing and toss until well-coated. Serve warm or at room temperature with hot sauce, if desired. Enjoy!