Authentic Esquites Recipe - Grilled Mexican Street Corn Elotes in a Cup!

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and higher in protein.

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta is lower in fat, while parmesan is often more affordable.

Shuck the fresh corn and wash off the stringy stuff.

Pat the corn dry with a towel.

Brush each ear of corn generously with olive oil.

Season the corn with kosher salt and fresh ground black pepper.

Place the corn directly on the hot grill without foil or husks.

Grill the corn for about 15 minutes, turning every 3 to 5 minutes until lightly charred.

While the corn is grilling, mix together a seasoning blend using kosher salt, paprika, cayenne pepper, ancho chili powder, and powdered lime.

In a bowl, combine mayonnaise, juice from half a lime, a couple teaspoons of the seasoning blend, and a couple tablespoons of grated cotija cheese; whisk together.

Once the corn has cooled enough to handle, remove the kernels from the cob using a corn kernel scraper or a sharp knife.

Place the corn kernels into a bowl and add juice from the other half of the lime, a couple pinches of the seasoning blend, and 1-2 tablespoons of room temperature butter; stir until well incorporated.

Fill a glass bowl almost to the top with the corn mixture.

Spoon on about half of the mayonnaise mixture and smooth it out over the top.

Dust with a light pinch of the seasoning blend and optionally garnish with jalapeno rings.

Finish with a sprinkle of grated cotija cheese and chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens