Jalapeno Street Corn Off the Cob
18 minServes 68K SHU
Esquites, the way a Florida summer wants them. Sweet corn gets a hard char, then everything piles into the bowl: lime, cotija, cilantro, and the Jalapeno Hot Sauce stitching it together with bright, grassy heat. Scoopable, shareable, gone before the burgers are off the grill.
Scan to open this recipe online — photos, timers, and step-by-step cook mode.
Ingredients
Full-screen steps, one-tap timers, and a hand-off to your phone.
Method
- 1Melt the butter in a wide skillet over high heat until it foams.
- 2Add the corn in a single layer and char undisturbed for 4 minutes, then toss and char 2 minutes more.
- 3Pull off the heat and let it cool for 2 minutes so the dressing does not break.
- 4Fold in the mayonnaise, Jalapeno Hot Sauce, lime juice, and most of the cotija.
- 5Top with the remaining cotija and cilantro, season, and serve warm or at room temperature.
Cooking? Cook mode puts each step full screen - timers built in, and a QR to continue on your phone.
Rate this recipe
Be the first to rate it.
Featuring
Jalapeño Hot SauceKeep it on the shelf: one box, every month.
Get Jalapeño Hot Sauce monthlyMore recipes
with Jalapeño Hot SauceJalapeño Breakfast Eggs
15 minServes 2- eggs
- jalapeno hot sauce
- butter
- +2 more
with Jalapeño Hot SauceJalapeno Ranch Grilled Chicken Wraps
25 minServes 4- chicken breasts
- buttermilk
- mayonnaise
- +6 more
with Jalapeño Hot SauceJalapeno Smashburgers with Special Sauce
20 minServes 4- ground beef
- potato buns
- american cheese
- +5 more