Mexican street corn bowl: creamy, delicious delight
Enjoy a delicious and easy Mexican street corn bowl, also known as esquites. This recipe offers a less messy way to savor the flavors of elote, packed with creamy sauce and your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 ears of corn, husked and cleaned
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
- 1/4 teaspoon chili powder, plus more for garnish
- Salt to taste
- Optional toppings: diced jalapeños, red onion, avocado
Instructions
- Preheat your grill or a grill pan to medium-high heat.
- Grill the corn for about 8-10 minutes, turning occasionally, until kernels are tender and slightly charred.
- Once cooled, carefully cut the kernels off the cobs.
- In a large bowl, whisk together the mayonnaise, cotija cheese, lime juice, cilantro, chili powder, and salt until well combined.
- Add the corn kernels to the bowl and gently toss to coat them evenly with the creamy sauce.
- Taste and adjust seasoning if needed.
- Serve the Mexican street corn bowl immediately, garnished with extra chili powder and your favorite optional toppings.
Notes
- You can also pan-fry the corn kernels instead of grilling them if you don’t have a grill.
- For a spicier kick, add a pinch of cayenne pepper to the sauce.
- This dish is delicious served warm or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Find it online: https://afripaket.com/mexican-street-corn-bowl-recipe-2/