Elote, aka Mexican street corn, is grilled corn on the cob, smothered in a creamy mayo sauce, seasoned with chili powder, cheese, and lime. Esquites is served in a bowl, instead, for all of the flavor but less mess. Serve this flavorful corn bowl along with additional sides at your barbecue.
To take advantage of seasonal fresh corn, grill extra corn – use the corn on the cob immediately, setting four aside for the esquites.
Mexican Corn (Esquites)
Serves 6
Active Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- 4 large ears corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 scallion, sliced
- 3/4 cup crumbled Cotija cheese or queso fresco, plus more for garnish
- 1/4 teaspoon lime zest
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- Pinch of chipotle chile powder
Directions:
- Preheat grill to medium-high.
- Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.
- Meanwhile, whisk mayonnaise, sour cream, scallion, cheese, lime zest, lime juice, salt and chile powder in a medium bowl.
- Cut the kernels from the cobs. Add to the bowl and toss to combine to create your delicious, no-mess esquites.
Thoroughly savor your esquites y elote by learning the many health benefits of corn.
Recipe nutrition per serving: 154 Calories, Total Fat: 10 g, Saturated Fat: 4 g, Cholesterol: 19 mg, Carbohydrates: 14 g, Fiber: 2 g, Total Sugars: 5 g, Protein: 5 g, Sodium: 348 mg, Potassium: 219 mg, Iron: 0 mg, Folate: 32 mcg, Calcium: 128 mg, Vitamin A: 312 IU, Vitamin C: 6 mg.
Two other delightful uses for fresh corn:
Chilled Zucchini and Corn Soup
Slather your corn on the cob with Middle Eastern flavors
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.
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