Elote and Esquites

Sweet, smoky, and irresistibly creamy, elote and esquites are classic Mexican street foods that celebrate the simple joy of fresh corn. Elote is served on the cob, grilled or boiled, then coated with a rich layer of mayonnaise or crema, crumbly cheese, chili, and a squeeze of lime. Esquites takes those same bold flavors off the cob, serving the corn kernels in a cup for an easy-to-enjoy version. Whether you prefer the handheld messiness of elote or the spoonable comfort of esquites, both are the perfect blend of savory, tangy, and slightly spicy flavors that make corn shine.

Instructions:

1. If making elote, keep the ears of corn as is. If making esquites, cut the corn off the cob.
2. Combine the mayo, crema, lime juice and zest in a bowl. If making elote, brush evenly and generously on each ear of corn. If making esquites, mix in with the corn cut off the cob.
3. Season each elote or the dish of esquites generously with cheese, cilantro, chili lime salt, garlic, and serve with lime wedges.

Recipe developed by Tessa Nguyen, MEd, RD.