🌮🔥 Happy Taco Sunday, Fam!

This week, we’re giving the taco-night side dishes their flowers. Because tacos may be the headliners, but the sides? The sides are the crew turning dinner into a full-blown fiesta.

And leading us through the flavor parade is Chef Rick Bayless, the Food Network OG, award-winning restaurateur, and longtime champion of real-deal Mexican cooking. Chiles, masa, adobo, street corn, big flavor, the man has been preaching the good word for decades.

We kicked things off with crispy adobo-roasted potatoes, then brought in Cowboy Beans for side número dos.

Now we’re closing the week with a true Mexican street-food legend: Esquites.

Creamy, tangy, spicy, and spoonable, these esquites bring sweet corn, lime, mayo, crumbled cheese, and chile together for peak taco-table energy.

👇 Scroll down for this week’s taco-night sidekick finale.

Cheers & hot sauce,
~ The Taco Tuesday Crew

🌮📱 Today’s Taco Tuesday Perk Is Served By T-Mobile! Taco money stays taco money, fam.

Right now, you can score a FREE Samsung Galaxy A17 5G at Metro by T-Mobile when you bring your number and sign up for a qualifying unlimited plan.

What’s on the platter:
🌮 Free Samsung Galaxy A17 5G
📱 Bring your number and switch to Metro
🔥 No activation fees
💸 Taxes and fees included
🛡️ 5-year price guarantee on your service

Terms & Conditions apply. Not available if with Metro in the last 180 days. If using >35GB/mo. May notice reduced speeds. 

Recipe By: @chefrickbayless

🌽 Fun Fact: Esquites trace back to Mexico’s Indigenous corn traditions, turning simmered kernels, chile, lime, and toppings into street-food royalty by the spoonful.

WATCH The VIDEO!

6 large ears of corn, husked, silk removed, kernels cut from the cob, cobs reserved for optional corn cob broth
A handful of epazote leaves (if you have them)
Salt
A large lime, cut in 6 wedges
A generous 1/2 cup mayonnaise (I like the lime-flavored mayo at the Mexican grocery)
A generous 1/2 cup crumbled Mexican queso fresco, or añejo, or other garnishing cheese like crumbled goat cheese, pressed farmer cheese, or grated parmesan or romano
A couple of tablespoons crushed chile pequín or chile de árbol

1️⃣ Make the Corn Cob Broth
Collect the corn cobs in a large 4-quart saucepan, then add enough water to cover them by about 2 inches.

Set over high heat and bring to a boil. Once boiling, reduce the heat to medium-low and simmer, partially covered, for 1 hour.

Strain the broth into a large heatproof measuring cup or container. Congratulations, you just made liquid corn gold.

2️⃣ Start the Esquites
In the same saucepan, no need to wash because flavor lives there now, combine the corn kernels and epazote.

Add enough corn cob broth or water to cover the corn by about 1 inch.

3️⃣ Simmer the Corn
Simmer, generously covered, for 20 to 30 minutes to let all that corn-and-herb magic blend together.

If you’re using milk-stage Mexican field corn, it may take a little longer to get tender. Corn has its own schedule, fam.

4️⃣ Season the Pot
Taste and season with salt, usually about 2 teaspoons.

You want it savory, corny, and ready for the toppings parade.

5️⃣ Serve It Up
Ladle the esquites into small cups with just enough broth to barely cover the kernels.

Squeeze a lime wedge over each serving, then top with a generous tablespoon of mayo and another spoonful of crumbled cheese.

6️⃣ Finish with Chile
Sprinkle each cup with spicy chile and let everyone stir it all together before digging in.

Creamy, tangy, spicy street-corn spoon magic has officially entered the chat.

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