Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Elote, made from grilled corn on the cob and slathered in deliciousness, is a popular street food that shows up at the local fair every year. Esquites are an off-the-cob version that makes a refreshing salad on a hot summer day. Top with more Cotija cheese and a dusting of Tajin®.

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Recipe Summary

cook:
5 mins
total:
30 mins
prep:
25 mins
Servings:
4
Yield:
4 ears of corn
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large cast iron skillet over high heat until shimmering. Add corn kernels, in batches if necessary. Stir briefly; sprinkle lightly with salt and pepper. Cook, without stirring, until corn is slightly charred, about 2 minutes. Stir once and cook for 1 minute more. Remove from heat and set aside.

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  • Mix shallot, mayonnaise, and chile-lime seasoning together in a large bowl. Stir in the corn and jalapeno until well coated in dressing. Stir in 1/2 of the cilantro and Cotija cheese. Taste and season as desired. Top with the remaining cilantro. Serve each portion with a lime wedge.

Nutrition Facts

196 calories; protein 6.4g; carbohydrates 20.9g; fat 11.5g; cholesterol 16.2mg; sodium 335.6mg. Full Nutrition
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