An easy recipe for Esquites - or Mexican Street Corn - served off the cob as a side dish or warm salad with Mexican crumbling cheese, a creamy spread, fresh cilantro and chili powder.
I don’t have some amazing story about how I first came to try Mexican Street Corn. I wasn’t hiking through Guadalajara, I wasn’t at some resort in Cabo…
I... errrrm… well, I fell in love with it at Chili’s. Ha!
And considering it’s almost always overcooked and most assuredly started out as frozen corn, the fact that I love it anyway made me want to cook it myself!
Traditional Mexican Street Corn can be served on the cob (Elotes) or cut off the cob (Esquites) Both dishes have the basic same ingredients: grilled fresh corn, mayo, chopped cilantro, cotija cheese, chili powder and lime juice.
There are a gozillion variations of it too.
Instead of mayo, crema can be used. Instead of chili powder, cayenne pepper can be used. Instead of cotija (which is sort of a Mexican parmesan), feta or queso fresco can be used.
There are a gozillion variations of it too.
Instead of mayo, crema can be used. Instead of chili powder, cayenne pepper can be used. Instead of cotija (which is sort of a Mexican parmesan), feta or queso fresco can be used.
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