Description
Enjoy this delicious Mexican street corn bowl, also known as esquites. It’s a less messy way to enjoy elote, packed with creamy sauce and your favorite toppings.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 4 cups corn kernels (fresh or frozen)
- 1/4 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup Mexican crema or sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder, plus more for dusting
- 1/4 teaspoon salt, or to taste
- 1/4 cup crumbled cotija cheese, plus more for garnish
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the corn and onion to the skillet. Cook, stirring occasionally, until the corn is tender and slightly charred, about 5-7 minutes.
- Stir in the cilantro, Mexican crema, mayonnaise, lime juice, chili powder, and salt. Cook for 1-2 minutes more, until the sauce is heated through and coats the corn.
- Remove from heat. Stir in the cotija cheese.
- Serve immediately in bowls, garnished with additional cotija cheese and a dusting of chili powder.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a finely diced jalapeño with the onion.
- If you can’t find cotija cheese, feta cheese can be substituted.
- This dish is best served immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg