Description
This Mexican street corn bowl recipe, also known as esquites, offers a less messy way to enjoy the classic flavors of elote. It features tender corn, a creamy sauce, and fresh toppings, making it a delicious and satisfying dish.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 2 tablespoons unsalted butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup crumbled cotija cheese, plus more for topping
- 2 tablespoons fresh lime juice
- 1/4 teaspoon chili powder, plus more for topping
- 1/4 teaspoon smoked paprika
- Salt to taste
- Fresh cilantro, chopped, for topping
- Optional: jalapeño, finely diced, for topping
- Optional: hot sauce, for serving
Instructions
- If using frozen corn, thaw it completely.
- In a large skillet, melt the butter over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is tender and slightly charred, about 7-10 minutes.
- While the corn cooks, prepare the creamy sauce. In a medium bowl, combine the mayonnaise, sour cream or Greek yogurt, 1/2 cup cotija cheese, lime juice, chili powder, and smoked paprika. Stir well until smooth. Taste and add salt as needed.
- Once the corn is cooked, remove it from the heat and transfer it to the bowl with the creamy sauce. Stir to combine, ensuring all the corn is coated.
- Divide the corn mixture into serving bowls.
- Top each bowl with additional crumbled cotija cheese, fresh chopped cilantro, and a sprinkle of chili powder.
- For a bit of heat, add finely diced jalapeño or a dash of hot sauce if desired. Serve immediately.
Notes
- You can grill or roast fresh corn on the cob before cutting off the kernels for a more authentic smoky flavor.
- For a richer flavor, use Mexican crema instead of sour cream.
- Adjust the amount of chili powder and lime juice to your preference.
- This dish is best served warm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg