There’s something about the first bite of sweet corn in the summer—it’s sunshine you can taste. In Central Florida, we’re lucky to have Zellwood sweet corn at the heart of so many seasonal dishes, from backyard barbecues to farmers market favorites. It’s one of those local treasures that always finds its way into our kitchens.
I first tasted corn served as a dip or salsa at a company picnic when I was a kid. The wife of one of my dad’s coworkers had turned fresh-off-the-cob corn into a warm, cheesy dip no one could resist. This Creamy Esquites Corn Salsa takes that same inspiration and layers in tangy lime and cotija cheese with a kick of Sriracha for a shareable, crowd-pleasing dish that’s perfect for any gathering.
Creamy Esquites Corn Salsa
Serves 6, as an appetizer
Ingredients:
- 6 ears of corn
- 1 small red onion, diced
- 1 cup mayonnaise
- 1 tablespoon sriracha, more to taste
- 2–3 tablespoons lime juice, freshly squeezed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- ¾ cup cotija cheese, broken down into small chunks
- Cilantro, finely chopped
- Cayenne pepper, for garnish
Assembly:
- Preheat your grill to medium heat.
- Place shucked corn on the grill and cook for 10–12 minutes, turning occasionally, until the kernels are tender and slightly charred.
- Cut grilled corn from the cobs and set kernels aside in a large bowl.
- In a small bowl, whisk together mayonnaise, sriracha, lime juice, salt, pepper, garlic powder, and sugar.
- Dice red onion into “corn kernel”-sized pieces and add to the bowl with the grilled corn.
- Combine the mayonnaise mixture with the corn and onions.
- Crumble the cotija cheese and fold it into the warm corn and onion mixture.
- Garnish with finely chopped cilantro and a light dusting of cayenne pepper.
- Served best warm with corn chips, but it’s also delicious at room temperature.
Submitted by Sarah (Orlando, Florida)
Why We Love It
At The Grow, we love recipes that bring people together, and this Creamy Esquites Corn Salsa is the kind of dish that does exactly that. It’s vibrant, full of flavor, and a true celebration of seasonal produce. The creamy Sriracha-lime sauce adds a bold twist, while cotija cheese and cilantro bring freshness and balance. Whether you’re making it for a backyard barbecue or a weeknight treat, it’s the perfect way to savor the sweetness of summer corn.
Make it local: Visit your local farmers market for the freshest sweet corn you can find—look for ears with bright green husks and plump kernels. If you’re lucky, you might also find locally made cotija or fresh herbs to take this dish to the next level. Check out the Orlando Farm-to-Table Guide for a full listing of our favorite farmers’ markets in Central Florida.
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The Grow Community Cookbook: Sharing Homegrown Goodness is a community-sourced cookbook celebrating local ingredients and the people who bring them to life. Whether you’ve got a go-to family recipe or a creative DIY using backyard herbs, we want to see it. Check out the submission guidelines, or explore a few recipe tips, and let us know what’s growing at your table.
