• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 4
    OK

    Esquites

    Salty, sweet, sour and creamy, slightly crunchy and smoky, a cup of elote includes every flavor and texture that drives a corn lover wild.


    Ingredients
    4
    large ears of corn, yellow or white
    4
    teaspoons
    butter
    1/4
    cup
    Mexican style crema (substitute sour cream)
    1/4
    cup
    grated parmesan cheese
    4
    teaspoons
    mayonnaise
    1
    teaspoon
    chile powder
    1
    lime, cut into 4 wedges
    Directions
    Do not remove the husk from your corn. Wet each ear of corn completely under a running water faucet.
    Place the ear of corn on a hot BBQ grill, or underneath a heated oven broiler for 15 to 20 minutes, turning the ear every 5 minutes. Make sure that the corn is not too close to the heat element, as you want the husk to char lightly, but not burn.
    Once the corn is cooked, remove the husk and corn silk strands. Hold the ear of corn vertically in a shallow pie dish, and cut downwards with a knife to remove the kernels.
    Place the corn into individual cups, and top each cup with 1 teaspoon butter, 1 tablespoon crema, 1 tablespoon Parmesan cheese, 1 teaspoon mayonnaise, and ¼ teaspoon chile powder. Serve with lime wedges.

    The base number of servings for this recipe is 4
    OK

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