Elote and esquites are a popular street food in Mexico and in California. Elote is usually grilled corn, lovingly painted with mayonnaise and then rolled in cotija and sprinkled with chile powder and lime juice. Esquites is sometimes prepared with the same ingredients as elote only with the kernels removed from the cob. Esquites may also be referred to as stewed corn with lime and chile but no mayonnaise.
In this recipe, I grilled the corn first and then removed the kernels from the cob and mixed it together with sour cream, Masa Mole spice blend and lime juice. I then topped it off with crispy tostadas for a cravable snack to soak up and enjoy the end of corn season.
- 2 cups corn kernels, charred
- 1 Tbsp sour cream
- 1-2 tsp Masa mole, Mexican Blend
- 2 limes, zested and juiced to taste
- 4 scallions, sliced
- 1/2 a bunch of cilantro
- Cotija to garnish
- Char the corn on the cob and then remove the corn kernels. You can do this on a a grill or with a torch. Alternatively you can remove the corn kernels and char them quickly in a hot cast iron.
- Simply mix all of the ingredients together except cilantro and cotija.
- You can make this ahead of time and reheat in microwave for 10-30 seconds before serving to take the chill off.
- If you don’t have tostadas you can simply eat the corn like a dip with tortilla chips!