How to Make Mexican Street Corn - Elotes (Esquites)
Mexican Street Corn - Elotes (Esquites)
Ingredients:
5 - Corn on the cob (or however many you need. Don’t forget to alter the amount of ingredients if you do use more corn.)
Butter (preferably a cold stick) - Just to oil up corn
4 Tbs Cilantro - Chopped
1/4 Cup - Mayonnaise
1/4 Cup - Cojita Cheese (feta is a respectable replacement)
1 tsp- Chili Powder/Cayenne pepper/Chipotle Chili Powder - depending on spiciness or whichever you got. Cayenne pepper is wimpy, while chipotle chili powder will be the spicier one. Chili powder is a perfect mild spice.
1 Tbs - Lime Juice
- ALL OF THESE MEASUREMENTS ARE ROUGH ESTIMATES AS I LIKE TO TASTE AS I GO AND END UP PUTTING A LITTLE MORE OF SOMETHING OR ANOTHER EACH TIME. SORRY. -
Directions:
If your corn has the husk, remove then wash your corn. Heat up a cast iron skillet on medium - high heat (if you don’t have cast iron, use what you have. If you happen to have the grill fired up, use that instead for extra flavors.)
Take your cold stick of butter and rub the end of the stick along the outside of the corn.
Once your skillet is smoking, place the ears of corn on the pan. You will want to leave the corn undisturbed for 3-5 minutes before rotating it around to sear the remaining sides of the corn. Your corn will take 15-20 minutes to cook throughout.
If your corn is burning too quickly, turn your heat down. All stovetops and pans are a little different, so we have to adapt to the situation.
While your corn is cooking, prep your cilantro and lime juice if you have fresh limes.
Also, I like to take a fork to my cojita cheese (or feta) to really mash up those bigger chunks of cheese and make smaller pieces of cheese dust! It mixes better and if you’re leaving the corn on the cob, it sticks better too!
Once your corn is lightly charred on all sides, remove from the skillet and let them cool for a minute.
Here is where the path forks and you must make a decision. You can cut the corn off the cob to esquites OR leave the corn on the cob to make elotes. I choose to put mine in a bowl because its easier to eat while also trying to wrangle my child.
If you’ve chosen equites, or the bowl of corn route, when you can handle the corn, take a sharp knife and cut the corn off the cob. Make sure you don’t cut too close to the cob, or else you’ll have some harder pieces.
Take a bite and see if the corn is done to your liking. If it is still hard and needs more time, no worries! You can throw all the corn kernels back on the pan with a little butter and cook them longer.
Get a bowl big enough for all your corn and add in the rest of the ingredients. Adjust the amount of each ingredient based on how much corn you had. When I made this, I had 5 ears of corn. Also don’t be afraid to taste a spoonful and add more of what you think it may need or how you like it.
For instance, I like it a little spicier so I use chipotle chili powder. If my mom was eating with us, id probably use cayenne or paprika for more of color, and less for flavor.
If you like it limier, put more lime! If you want it saltier, more salt. You get the gist. You are the chef now, i’m just here to help with the inspiration! Cook for your tastebuds:)
If you’ve chosen elotes, take your cob and smear mayo along the sides. Sprinkle some cilantro, cojita cheese, salt, and red pepper powder of your choosing on the corn and top it off with some fresh lime juice. All done!
Take a picture and now you have delicious: elotes, equites, corn in a bowl, Mexican street corn. Whatever you wanna call it, now you got it!
Buttered corn on a hot cast iron griddle!
Don’t forget to use your husband as a corn turner if he’s anything like mine and hangs out in the kitchen while you’re cooking!
Charred corn on the cob
Cutting it off the cob to make Esquites
All ingredients added into a bowl before mixing!
Finished product bitches!!!!
Example of an Elotes - From a previous dinner I made where I decided to eat it off the cob. Must have been pre-baby cause I don’t have that luxury anymore!
What are you doing down here? There recipe is at the top!
I don’t have some story about how my child is a picky eater and literally never eats corn but when I make this recipe he gobbles it up like Joey Chestnut at a Nathan’s Hot Dog Eating Contest.
Also, if you wanna know the backstory to me eventually making this recipe its as simple as I ate this creation one day at a restaurant and it was so fucking good I knew I had to add it in with my taco nights! I love corn and its super simple to make. I normally have every single ingredient it calls for and its better than regular corn on the cob so I make this shit instead.
Okay, good luck and hit me up on instagram DM’s if you have any questions. I usually answer people pretty quickly!