This should come as no surprise to you at all, but we had Mexican for dinner the other night.
I know. I know. That’s nothing new. It’s my mission in life to convert my family into a bunch of Mexican food lovers. I’m succeeding. Slowly, but surely.
I’ve often served Elotes for dinner (grilled corn on the cob, rubbed in some lime juice, and then rolled in a bit of mayo, chili powder, and cotija cheese), but when I saw this idea for Esquites over on Serious Eats, I knew that this would have to happen in my kitchen almost immediately.
This was a perfect Mexican side dish, which is nice, because sometimes I struggle with what to serve with Mexican food.
Esquites
This is a perfect Mexican side dish, which is nice, because sometimes I struggle with what to serve with Mexican food.
Prep5 minutes
Cook5 minutes
Total10 minutes
Serves 6 servings
Ingredients
- 5 ears corn on the cob
- 1/4 cup butter
- 1 clove garlic finely minced
- 1-2 tablespoons mayo
- 1-2 tablespoons sour cream
- 1/4 cup cilantro chopped
- Juice of 1/2 lime
- 1/4 cup cotija cheese
- 2 teaspoons chili powder or to taste
- 1/2 teaspoon chipotle chili powder or to taste (optional)
- Salt and pepper
Instructions
- Slice the corn from the cob and set aside.
- Heat a large skillet over medium high heat and add the butter.
- Once the butter is melted, add the corn to the skillet and stir once.
- Let corn sit undisturbed for about 5 minutes, or until corn starts browning on bottom. Stir again and let corn sit until it begins popping a bit and is charred.
- Place corn in a medium bowl and add 1 tablespoon of mayo, 1 tablespoon of sour cream, and the remaining ingredients. Toss to coat. Add another tablespoon of mayo and/or sour cream, to taste. (I used 2 tablespoons of each, but felt that it was a bit overdressed.)
Nutrition Information:
Calories: 171kcal (9%)| Carbohydrates: 14g (5%)| Protein: 3g (6%)| Fat: 12g (18%)| Saturated Fat: 6g (38%)| Cholesterol: 27mg (9%)| Sodium: 179mg (8%)| Potassium: 215mg (6%)| Fiber: 1g (4%)| Sugar: 5g (6%)| Vitamin A: 710IU (14%)| Vitamin C: 5.4mg (7%)| Calcium: 37mg (4%)| Iron: 0.5mg (3%)
Betty says
All it’s lacking is a little bacon..and being cooked in the bacon grease of course! We’ve always called it ‘Texas Fried Corn’ since our Texan born mama always made it when we were growing up…yummiest thing on the table in the summers
Karly says
Ooh, I need to try adding bacon!
cloey says
Wonder if I can just use corn in the can instead of using fresh one. thanks!
Karly says
@cloey,
Absolutely! I use frozen corn for this all the time, but canned would work just as well.
Rachel (teacher-chef) says
YUM – made this with all the extra corn I had cut off the cob yesterday (since I cooked it & cut it off the cob, but didn’t really have a plan). Had everything else I needed in the house – so whipped this up to go with our fajitas – AWESOME, thanks for this 🙂
Kathy Steger @FoodWineThyme says
I love love love corn. Hubby and I love Mexican cuisine as well. Can’t wait to try this recipe