Esquites is a cousin to elote--that street food favorite of creamy cheese-coated corn cobs. You can also find this off-the-cob version with Mexican street food vendors. It's great on its own or served as a side dish with grilled meats.

Sandy Gluck
Recipe by Cooking Light May 2015

Gallery

Christopher Testani; Styling: Paige Hicks

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 8 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large cast-iron or other heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of corn and 1 teaspoon sugar; toss to combine. Cook, without stirring, 3 minutes or until corn begins to brown on bottom. Stir and cook 3 minutes or until most of the kernels are browned. Remove from pan. Repeat procedure with remaining 1 tablespoon oil, corn, and 1 teaspoon sugar.

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  • Combine mayonnaise, lime juice, chile powder, coriander, and salt in a medium bowl, stirring with a whisk. Add corn; toss to combine. Sprinkle cheese over corn; serve warm, at room temperature, or chilled.

Nutrition Facts

212 calories; fat 11.9g; saturated fat 2.4g; mono fat 6.2g; poly fat 2.4g; protein 6g; carbohydrates 25g; fiber 3g; cholesterol 10mg; iron 1mg; sodium 351mg; calcium 109mg.