Mexican Street Corn (Esquites) Bowl

Name: Mexican Street Corn (Esquites) Bowl
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh or frozen); 3 tbsp mayo + 2 tbsp crema; ½ cup cotija, crumbled; 1 lime + 1 tsp chili powder; 2 tbsp butter; Cilantro, hot sauce

All the elote joy, spoonable in a cup.

🍽️ Mexican ⏱️ 10 min prep · 12 min cook 👥 Serves 2 📊 Beginner

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Ingredients

4 cups corn kernels (fresh or frozen)
3 tbsp mayo + 2 tbsp crema
½ cup cotija, crumbled
1 lime + 1 tsp chili powder
2 tbsp butter
Cilantro, hot sauce

Method

Char the corn hard in butter in a dry-ish hot skillet until spots blacken — the smoky char is what makes esquites sing.
Off the heat, stir in the mayo, crema, and most of the cotija.
Brighten with lime and season with chili powder and salt.
Spoon into cups, top with the rest of the cotija, cilantro, more chili, and hot sauce.

quickvegetarian

Cooking a protein? Check safe internal temperatures in our food safety guide before serving.