Easy Corn Esquites + A Giveaway

Easy Corn Esquites

It’s almost Labor Day, which means Summer’s almost over, which is pretty darn depressing.

Luckily, I got to try the Just Mayo line from Hampton Creek for one last taste of Summer and a lift in spirit.

For my whole life I didn’t think I liked mayo up until a couple of years ago when I actually tried it and–surprise, surprise–got hooked on the savory spread. I loved all of the Hampton Creek flavors, but the sriracha was by far my favorite even though I don’t like regular sriracha. It’s just the right amount of spice and cooling creaminess.

The garlic came in a close second when I made a killer potato salad for a camping trip with it that got eaten up almost immediately. Overall I love that these get a ton of flavor from a few simple ingredients. 

I had an amazing corn salad in the city with chipotle mayo, parmesan, and smoky spices. I knew I wanted to try it out myself because it highlighted the flavors of the ingredients with true simplicity. I’m sure you’ll eat more corn and mayo over Labor Day weekend but be sure to sneak this recipe in, too. 

Easy Corn Esquites

You can really prepare the corn for this anyway you want(you can even use frozen–just don’t admit to it). I roasted it since that’s easiest to do in a small NYC apartment but grilling would add a great smoky flavor.

Easy Corn Esquites

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients(Makes 2 servings):

  • 2 corn cobs, washed and cleaned 
  • 2 Tablespoons oil
  • 1/4 teaspoon salt
  • 2 teaspoons lime juice
  • 1/4 teaspoon chili powder
  • 3 Tablespoons parmesan
  • 2 Tablespoons spicy mayo
  • 2 lime wedges for garnish

Method:

  1. Preheat your oven to 350 degrees.
  2. Lightly grease the corn with the oil.
  3. Roast for 30 minutes until the corn turns golden.
  4. After the corn’s cooled slightly, separate it from the cob with a sharp knife.
  5. In a large bowl mix together the corn, salt, lime juice, and chili powder.
  6. Scoop evenly into two small bowls. Sprinkle the parmesan and a dollop of mayo on top. Serve with a lime wedge at room temperature or slightly warmer.

Hampton Creek Mayo

Giveaway!

Want to try some of every flavor? Tell me what mayo-centric recipe you would make with it. Including what flavor/recipe you would use is optional but encouraged. I’ll pick a winner at random next Tuesday, the 2nd, right after Labor Day. Good luck! 

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10 Responses to Easy Corn Esquites + A Giveaway
  1. Cabby
    August 26, 2014 | 11:49 am

    Yum, those esquites look awesome! I love mayo and a friend just told me about Just Mayo last week! Definitely going to seek it out. It sounds like the sriracha flavor would be great in a potato salad!

  2. Bianca @ Sweet Dreaming
    August 26, 2014 | 2:57 pm

    the garlic mayo in stuffed mushrooms 🙂

  3. Alicia
    August 26, 2014 | 3:21 pm

    mmmm potato salad with the garlic flavor sounds delicious! I also thing it could be fun to make deviled eggs with the sriracha flavor for an extra kick!

  4. Amy
    August 26, 2014 | 3:35 pm

    I’d like to try something simple-ish like a cole slaw, just to let the flavors shine!

  5. Lynn @ The Actor’s Diet
    August 26, 2014 | 7:41 pm

    How funny – I JUST heard a podcast this morning raving about Just Mayo and was thinking about picking some up. I’d love to try it on a vegan grilled cheese – I usually use mayo to butter my bread before I cook it.

  6. Melissa
    August 27, 2014 | 1:18 am

    Sriracha mayo in tuna salad sounds delish to me!

  7. Heather
    August 27, 2014 | 10:06 am

    I would love to make a shrimp stuffed avocado with this. Yum!

  8. Madeline
    August 27, 2014 | 2:12 pm

    I’d want to make a chicken salad with the garlic mayo!!

  9. Sarah J
    August 28, 2014 | 10:41 pm

    Oh my gosh. I could see this in some really good melts.

  10. Jennai
    August 29, 2014 | 2:49 am

    I would make Black Bean and corn salsa which uses mayo and I would try the sriracha flavored mayo with it to spice it up!