CINCO DE MAYO STREET CORN OFF THE COB, FEATURING TABAÑERO JALAPEÑO AVOCADO TACO SAUCE, TURNS SNACKING INTO CELEBRATING
Esquites, also known as street corn off the cob, is Mexico’s answer to boring side dishes. It’s smoky, creamy, citrusy, and just messy enough to be fun. This version keeps all the flavor of traditional elotes and adds the cool heat of Tabañero Jalapeño Avocado Taco Sauce to bring things into full party mode.
Cinco de Mayo might not be a cooking holiday by design, but this recipe makes a strong case for celebrating over the stove. Whether it’s scooped into bowls, spooned onto tacos, or eaten straight from the pot, this esquites recipe gives corn a reason to show up.
Made with fresh corn kernels, a little mayo, and Tabañero’s tangy jalapeño avocado blend, this recipe balances rich flavor with fresh heat. Cotija cheese brings the salty crumble, lime juice keeps things sharp, and with just one saucepan and one bowl, cleanup barely makes the guest list.
Cinco de Mayo Street Corn Off the Cob (Esquites) with Tabañero Jalapeño Avocado Taco Sauce
The Cinco de Mayo street corn off the cob (esquites) recipe makes four servings and comes together in under 30 minutes. That leaves more time for chips, salsa, and another round of drinks.
Equipment Used in This Cinco de Mayo Street Corn Off the Cob (Esquites) Recipe
Medium saucepan
Large bowl
Ingredients Used in This Cinco de Mayo Street Corn Off the Cob (Esquites) Recipe
- 4 ears of fresh corn, husked
- 2 tablespoons of extra-virgin olive oil
- 2 tablespoons of butter
- 1 ½ tablespoons of mayonnaise or vegan mayonnaise
- 1 ½ tablespoons of lime juice
- 2 tablespoons of Tabañero Jalapeño Avocado Taco Sauce
- 1 garlic clove, minced
- ⅓ cup of scallions, chopped
- ¼ cup of cilantro, roughly chopped
- 1 jalapeño pepper, diced
- 2 teaspoons of chili powder, divided
- ¼ cup of crumbled Cotija cheese
- ¼ teaspoon of sea salt
Instructions for Cinco de Mayo Street Corn Off the Cob (Esquites)
Using a sharp knife, cut the kernels off the corn cobs. Heat the olive oil and butter in a medium saucepan over medium heat. Once melted, stir in the corn kernels and cook for 8 to 10 minutes, stirring occasionally, until golden and slightly charred.
In a large bowl, mix together the mayonnaise, lime juice, Tabañero Jalapeño Avocado Taco Sauce, and garlic until smooth.
When the corn is ready, add it to the bowl with the sauce. Toss in the scallions, cilantro, jalapeño, and one teaspoon of chili powder. Mix until fully combined and coated.
Fold in the Cotija cheese and season with salt and the remaining chili powder. Taste and adjust for heat or salt if needed.
Serve warm or at room temperature. Garnish with extra cilantro and a drizzle of Tabañero Jalapeño Avocado Taco Sauce for that final kick.
Make Cinco de Mayo Hotter with Tabañero
Tabañero does hot sauce differently — all-natural, gluten-free, and never vinegar-forward. With bold blends like Jalapeño Avocado, Curry Habanero, and Extra Hot, there’s a flavor for every plate. Find Tabañero at Walmart, Meijer, and Winn-Dixie, and keep the party going long after Cinco de Mayo.