Al Pastor Fire-Roasted Esquites

If you've ever wandered through a Mexican market or street fair and stopped dead in your tracks at the smell of charred corn and spice, this recipe is for you. These Al Pastor Fire-Roasted Esquites bring all the magic of Mexican street food straight to your kitchen, with a bold twist courtesy of our Al Pastor Seasoning that takes this classic dish to a whole new level.

Esquites vs. Elote: What's the difference?

Both are beloved Mexican corn dishes, both are deeply rooted in tradition, and both will make you incredibly happy; but they're not the same thing. Elote is corn on the cob, served whole and slathered with mayo, cheese, chili, and lime. It's messy, glorious, and eaten standing up at a street cart. Esquites (pronounced es-KEE-tes) are the off-the-cob version - corn kernels cut loose and served in a cup with all the same toppings stirred right in. Think of elote as the street-style experience, and esquites as the sit-down, spoon-in-hand version of the same dream.

The word "esquites" comes from the Nahuatl word "ízquitl," meaning toasted corn. This dish has roots going back centuries in Mesoamerican culinary tradition, where corn wasn't just a food, it was sacred. Today, esquites are a staple of Mexican street food culture, sold from steaming pots by vendors called esquiteros across markets, fairs, and busy street corners throughout Mexico.

Our version stays true to the spirit of the original while bringing serious smoky heat. We char the corn directly over an open flame for deep, caramelized flavor before cutting the kernels off the cob and tossing them with mayonnaise and our Al Pastor Seasoning, a blend inspired by the iconic spit-roasted taco filling with notes of guajillo, achiote, and warm spice. Finished with crumbled queso cotija and a fresh squeeze of lime, every cup is rich, tangy, smoky, and deeply satisfying.

It comes together in under 20 minutes, serves a crowd, and works beautifully as a side dish, appetizer, or honestly - the main event. Once you try esquites this way, you'll never go back.

Why you'll love this recipe:

Fire-roasted corn for maximum smoky depth. Bold Al Pastor flavor in every bite. Ready in under 20 minutes. Serves a crowd. Easily made vegan with plant-based mayo (we love Follow Your Heart). Customizable heat level. A genuine taste of Mexican street food culture at home.

Ingredients

5 ears corn, fire roasted

1/3 cup mayonnaise, plus more for serving (we used Follow Your Heart)

1 packet Al Pastor seasoning, plus more for serving

Salt, to taste

Queso cotija, crumbled

Lime, garnish

Recipe: 

1. Turn a burner on to high heat. Using heatproof tongs, cook the corn over the open flame for 10 minutes until they are charred and tender. Turn them to cook on all sides. Once charred, add the cooked corn on the cob to a cutting board. Allow corn to cool, then cut the kernels off the cob. 
2. Separate corn kernels with hands, and add to a bowl. Add the mayonnaise, Al Pastor Seasoning and salt and mix until fully incorporated. 
3. In a medium cup, add the esquites and top with a dollop of mayonnaise, sprinkle a little more Al Pastor seasoning, add the queso cotija crumble and lime wedge. Enjoy!