Esquites Cheese Toastie
Esquites Cheese Toastie
If you love Mexican street corn and melted cheese, this esquites cheese toastie is about to become your ultimate lunchtime obsession. We’ve taken iconic street food flavours - charred sweetcorn, tangy lime, fresh coriander, and garlic - and folded them into a rich, creamy mayo spiked with smoky our Chipotle Paste.
That fiery, sweet filling is layered between thick slices of sourdough alongside sharp melting cheddar and crumbly, salty feta. Griddled in butter until the crust is shatteringly crisp and the cheese is molten and stretchy, every bite hits you with smoke, crunch, and tang. It is quick to throw together, undeniably indulgent, and proof that street food classics belong between two slices of golden toast.
For the Chipotle Esquites Mix:
-
2 cobs or 1 tin (approx. 200g–250g) sweetcorn kernels (drained)
-
1–2 tsp Chipotle Paste
-
2 tbsp mayonnaise
-
1 garlic clove (finely minced)
-
Juice of ½ lime
-
Small handful fresh coriander (finely chopped)
-
Pinch of sea salt
For Toastie Assembly:
-
4 thick slices sourdough (or Soft Taco Wraps for Quesadillas)
-
100g grated cheese mix (cheddar or Gruyère for melt, mixed with crumbled feta for tang)
-
1–2 tbsp softened butter (for spreading)
-
Char the corn: Heat a dry frying pan over high heat. Add the sweetcorn and leave undisturbed for 3–4 minutes until blistered and charred in spots. Toss and cook for another 1–2 minutes, then remove from the heat.
-
Mix the esquites: In a medium bowl, combine the charred corn, minced garlic, mayonnaise, Chipotle Paste, lime juice, chopped coriander, and salt. Stir until creamy, glossy, and evenly coated.
-
Build the toastie: Spread butter generously across the outer side of each bread slice. On the unbuttered inner sides, lay down half of the grated cheese mix, pile the creamy chipotle corn filling high, and finish with the remaining cheese. Close the sandwiches with the buttered sides facing outwards.
-
Toast to golden perfection: Heat a frying pan over medium-low heat. Add the sandwiches and cook for 4–5 minutes per side, pressing down gently, until the bread turns deep golden-brown and the cheese is completely melted and bubbling at the edges. Slice diagonally and serve immediately.
What you’ll need
Esquites Cheese Toastie
If you love Mexican street corn and melted cheese, this esquites cheese toastie is about to become your ultimate lunchtime obsession. We’ve taken iconic street food flavours - charred sweetcorn, tangy lime, fresh coriander, and garlic - and folded them into a rich, creamy mayo spiked with smoky our Chipotle Paste.
That fiery, sweet filling is layered between thick slices of sourdough alongside sharp melting cheddar and crumbly, salty feta. Griddled in butter until the crust is shatteringly crisp and the cheese is molten and stretchy, every bite hits you with smoke, crunch, and tang. It is quick to throw together, undeniably indulgent, and proof that street food classics belong between two slices of golden toast.
Ingredients
For the Chipotle Esquites Mix:
-
2 cobs or 1 tin (approx. 200g–250g) sweetcorn kernels (drained)
-
1–2 tsp Chipotle Paste
-
2 tbsp mayonnaise
-
1 garlic clove (finely minced)
-
Juice of ½ lime
-
Small handful fresh coriander (finely chopped)
-
Pinch of sea salt
For Toastie Assembly:
-
4 thick slices sourdough (or Soft Taco Wraps for Quesadillas)
-
100g grated cheese mix (cheddar or Gruyère for melt, mixed with crumbled feta for tang)
-
1–2 tbsp softened butter (for spreading)
How to make it
-
Char the corn: Heat a dry frying pan over high heat. Add the sweetcorn and leave undisturbed for 3–4 minutes until blistered and charred in spots. Toss and cook for another 1–2 minutes, then remove from the heat.
-
Mix the esquites: In a medium bowl, combine the charred corn, minced garlic, mayonnaise, Chipotle Paste, lime juice, chopped coriander, and salt. Stir until creamy, glossy, and evenly coated.
-
Build the toastie: Spread butter generously across the outer side of each bread slice. On the unbuttered inner sides, lay down half of the grated cheese mix, pile the creamy chipotle corn filling high, and finish with the remaining cheese. Close the sandwiches with the buttered sides facing outwards.
-
Toast to golden perfection: Heat a frying pan over medium-low heat. Add the sandwiches and cook for 4–5 minutes per side, pressing down gently, until the bread turns deep golden-brown and the cheese is completely melted and bubbling at the edges. Slice diagonally and serve immediately.
What you’ll need
- Chipotle Paste https://gran.luchito.com/our-products/chipotle-paste/
- Soft Taco Wraps https://gran.luchito.com/our-products/soft-taco-wraps/
© 2012 - 2026 All Rights Reserved. Gran Luchito is a trading name of The Heirloom Sauce Company Ltd
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