esquites - mexican street corn
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.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
12 serving(s)
Ingredients
- CORN
- 12-16 ounces frozen corn (white or yellow)
- 1 cup water
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 1-2 tablespoon butter
- TOPPINGS - CHOOSE ANY OR ALL
- - 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
-
Step 1Empty 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.
-
Step 2Get 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.
-
Step 3Variation: 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.
-
Step 4Variation: Roast corn on the cob, then cut kernels off cob and boil as directed in step 1.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Vegetables
Tag:
#Quick & Easy
Keyword:
#corn
Keyword:
#mexican
Keyword:
#street corn
Keyword:
#elote
Keyword:
#esquites
Ingredient:
Vegetable
Method:
Stove Top
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