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%)
JulieD says
Wow, this looks amazing!! I’m definitely trying it soon!!
Hayley @ The Domestic Rebel says
I live and die for Mexican food. Namely, your chicken tamale casserole, which has all my favorite things rolled up into one. I cannot. stop. with. that. casserole. I hope you created a Casserole Anon group. Anywho, I also struggle in what to serve alongside enchiladas and tacos. I usually serve rice, but by now we’re so burnt out at rice that we’ve practically banned it from the pantry. This looks SUPER yummy and easy to make.
Averie @ Averie Cooks says
mayo, sour cream, chipotle – that’s all I need for a winning sauce! looks great, Carly and way to impress the family, no doubt!
Stephanie says
This looks so dang scrumptious. I want to eat a big bowl of this while watching Nacho Libre.
Natalie says
Making. Tonight. I have a boatload of leftover corn on the cob from this weekend (and BBQ chicken). Also, I totally support your Mexican food campaign.
Joanne says
I tend not to eat corn straight off the cob because of all the teeth stuckage…perfect solution right here!
Riley says
I’m right there with you. I grew up on Mexican food and this looks delicious!
Katrina @ Warm Vanilla Sugar says
I don’t know what cotjia cheese is, but I’m determined to find out! I’m a HUGE Mexican food AND corn lover 🙂
Karly says
@Katrina @ Warm Vanilla Sugar,
It’s a really salty, crumbly cheese. I’ve heard feta works well as a replacement, but I’ve never actually had feta, so I don’t know. 🙂 Cotija can be hard to find, but it’s good!
Jenny Ramsey says
@Katrina @ Warm Vanilla Sugar,
i couldn’t find cotija at my grocery store but i read that you can sub. feta or parmesan.
Becca from It's Yummilicious says
I’m convinced that you can convert your family into Mexican food lovers if you offer them sombreros to wear when they eat this amazing corn dish… just sayin’
Ashley @ Wishes and Dishes says
LOVE mexican food…and I’m the same way – sometimes i run out of ideas for side dishes
DessertForTwo says
It is hard to find side dishes with Mexican food, huh? What a great one!
Julia {The Roasted Root} says
Mexican food is my (and my boyfriend’s) favorite! We agree we could eat it every single day and not get bored of it. I’ve never heard of esquites and I’m totally intrigued! I’m corn-obsessed…love how sweet it is and the poppy texture is wonderful. I’m all about trying this recipe and loading up a tortilla with it…or eating it straight out of the bowl!
shelly (cookies and cups) says
Love this side dish! My family doesn’t even like Mexican Rice, but I make every time with Mexican food because I have no idea what else to make 🙂
Megan @ whatmegansmaking says
I love plain old boring corn, so I’m pretty sure I would be all over this version!
[email protected] Food Ramblings says
My husband hates corn…but I am trying to convert him!
Kathy Steger @FoodWineThyme says
I love love love corn. Hubby and I love Mexican cuisine as well. Can’t wait to try this recipe
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 🙂
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.
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!