Real Recipes From Real Home Cooks ®

esquites - mexican street corn

Recipe by
Carolyn Haas
Whitewater, WI

We stopped at a food truck the other day and had what they called elotes. It was basically boiled corn kernels with a ladleful of cooking water served in a white styrofoam coffee cup. They added a squirt of mayo and charged $5! There were some condiments to add. Did a little research, and apparently when you serve elotes off the cob in a cup, it's called esquites.

yield 12 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For esquites - mexican street corn

  • CORN
  • 12-16 oz
    frozen corn (white or yellow)
  • 1 c
  • 1 tsp
  • 1/2 c
  • 1-2 Tbsp
  • cojita, queso blanco or feta cheese crumbles
  • lime juice (fresh is better)
  • tajin seasoning
  • chopped cilantro
  • chopped jalapenos
  • chili powder
  • chopped green onions
  • hot sauce
  • minced or granulated garlic

How To Make esquites - mexican street corn

  • 1
    Empty bag of frozen corn into a saucepan with about 1 cup of water and salt. Bring to a boil, then reduce heat. Add mayonnaise and butter. Keep on low until ready to serve.
  • 2
    Get together toppings - some need chopping. Place a ladleful of corn with a little of the cooking liquid into a cup or bowl. Garnish as desired.
  • 3
    Variation: Since elote is normally made with grilled and slightly charred corn on the cob, to make this more authentic, you can "roast" the thawed frozen corn in a hot cast iron pan with a little oil until it gets some color. Then boil as directed in step 1.
  • 4
    Variation: Roast corn on the cob, then cut kernels off cob and boil as directed in step 1.