Esquites
Esquites is also known as elote en vaso. It's a Mexican snack that's based on Mexican Street Corn. But, instead of eating it in corn on the cob form, esquites takes the corn off of the cob and serves it that way.
Usually, esquites can be found served in a cup, keeping it that easy street food like Mexican street corn (obviously).
You can use canned corn in this recipe, if you so choose. However, this version does use grilled corn on the cob because most versions of esquites that you would find in a Mexican restaurant or at a Mexican street fair, does also use grilled corn on the cob.
Get the full recipe where it was originally posted, on Drugstore Divas, here: https://www.drugstoredivas.net/grilled-mexican-street-corn-salad-grilled-esquites-recipe/
Melt butter and brush the melted butter across four ears of corn and one jalapeno pepper.
Grill four ears of corn and one jalapeno pepper.
When they start to get a little bit of char on them, take the corn on the cob and the jalapeno pepper off the grill and set them aside.
Mix together a clove of garlic, sour cream, mayonnaise, and green onions in a bowl.
Squeeze half of a lime over those ingredients.
Add in queso fresco and stir all of those ingredients together. That's your dressing.
Set it aside.
Cut the corn off of the cob. Cut the jalapeno into pieces. Put them in a bowl.
Add the dressing you just made and stir it all together. Add in some chopped cilantro, salt, and Tajin seasoning, and stir again.
Esquites
Recipe details
- 6 Servings
- Prep time: 10 Minutes Cook time: 16 Minutes Total time: 26 min
Comments
Share your thoughts, or ask a question!