elotes

An easy recipe for Esquites - or Mexican Street Corn - served off the cob as a side dish or warm salad with Mexican crumbling cheese, a creamy spread, fresh cilantro and chili powder.

Mexican Street Corn

corn (from 6-7 cobs)

butter

mayonnaise

lime

green onions

cilantro

salt

garlic powder

chili powder (or

queso fresco, cilantro and chili powder

Skip the mess and enjoy your elote in a portable and flaky crust with these Street Corn Empanadas.  Light, flaky, and cooked in an air fryer for less calories!

Mexican Street Corn Empanadas

Mexican Street Corn Salad

empanada dough discs

Salsa or Pico de Gallo

Add 3 tablespoons of the Street Corn Salad...

Add 3 tablespoons of the Street Corn Salad to the center of each empanada dough disc.

Fold the disc in half.

Press out any air.

Press the edges to seal.

Crimp with a fork or fold over the...

Crimp with a fork or fold over the edges to seal.

Brush with non-stick spray or an egg wash.

Air Fry for 20 minutes at 325F.

Remove when golden brown.

Let cool for 2-3 minutes.

Serve with salsa or pico de gallo.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/qjdsmyr3i5zxnetrduz7.mp4

Skip the mess and enjoy your elote in a portable and flaky crust with these Street Corn Empanadas. Light, flaky, and cooked in an air fryer for less calories!

Street Corn Empanadas

If you&#039;ve never tried Mexican elote—or never tried making it at home—you HAVE to make this recipe! Sweet and smoky grilled corn is smothered with mayo, chile, lime, and cheese. You won&#039;t find a more delicious side dish or snack.

Elote (Grilled Mexican Street Corn) Recipe

Grilled Corn

mayonnaise*

lime juice (plus wedges for serving)

lime zest

chili powder chile powder

Cotija cheese

Sea salt (to taste)

Grill the corn according to this recipe.

In a small bowl, stir together the mayonnaise and lime juice and zest.

Spread the mayo mixture over the corn and sprinkle with the chili powder, Cotija, and cilantro. Season to taste with salt and serve with lime wedges for squeezing.

Mexican Street Corn Chicken Enchiladas have everything yummy about street corn combined with chicken and served as cheesy enchiladas

Mexican Street Corn Chicken Enchiladas

sour cream

mayo

Tbsp chili powder

Tajin seasoning (optional)

chicken

cheese

14 oz can corn (drained)

olive oil

corn tortillas

cotija cheese

Optional: more chili powder, cilantro, lime wedges

In a bowl, mix together the green enchilada sauce, sour cream, mayo, garlic powder, and chili powder (and Tajin if using). Combine 1 cup of this mixture with the shredded chicken and set the rest aside.

Add 1 cup of the cheese and most of the corn to the chicken mixture, stir until evenly mixed. Set the remaining cheese and corn aside.

Brush the bottom of a casserole dish with some olive oil, and spread just a spoonful of the enchilada sour cream mixture and spread it evenly. 

Warm the tortillas in the microwave for a few seconds, this makes them more pliable and easier to roll. Evenly distribute the chicken mixture in the center of the 8 tortillas, roll them up and place in the casserole dish, seam side down.Note: If you have extra filling place it around the sides of the enchiladas in the casserole dish.

Pour the remaining enchilada sour cream mixture over top and spread evenly. Sprinkle the remaining shredded cheese over top, place in a 400 degree oven for 20 minutes.

Sprinkle the remaining corn and cotija cheese over top and place back in the oven for 2 minutes.

Garnish with more chili powder, cilantro, and lime wedges if desired.

This smoky, chewy corn can also be slathered with sour cream thinned with a little bit of cream instead of mayonnaise.

Elotes Asados

corn

Tbsp. unsalted butter, melted

queso añejo

Tbsp. árbol or ancho chile powder

To a large bowl, add the corn and enough cold water to cover, weighing the corn down with a plate to submerge. Soak for 30 minutes, then drain.

Meanwhile, heat a grill to medium-high and position a rack 5 inches above the fire. Add the corn and grill, turning frequently, until the outer leaves are blackened, 15–20 minutes. Remove from the heat, then when the corn is cool enough to handle, pull back the husks and silks, leaving the husks attached to the base of the cobs.

Brush the corn with butter, then return to the grill and cook, turning frequently, until browned all over, about 10 minutes. Remove from the heat, then spread each ear with mayonnaise, sprinkle with cheese and chile powder, and serve immediately.

Mexican Street Corn is one of the best, grilled corn recipes out there. Served as a side, it is a great way to spice up any BBQ!

Mexican Corn on the Cob

butter (melted)

limes (quartered)

chile powder

crema mexicana

queso cotija or queso fresco (crumbled)

cilantro (finely chopped)

Heat the grill to medium-high heat. Grill the 12 ears corn inside the husk for 45 minutes, rotating halfway through.

Allow the corn to cool so you can handle, then husk the corn. You can also wear gloves if you don&#39;t have time to allow them to cool fully.

Place the w1/2 cup butterinto a long dish, roll each corn cob in butter and sprinkle with the 1 tablespoon chile powder. Return to the grill to create a char, anywhere from 10-20 minutes.

Remove and spritz the corn with fresh juice from 6 limes. Place the 1 cup crema mexicana in long dish, roll each corn cob. Sprinkle with the crumbled 1 cup queso cotija or queso fresco, 2 tablespoons cilantro and additional chile powder.

If you&#39;ve tried this recipe, come back and let us know how it was in the comments or star ratings.

YUM! This grilled Mexican corn recipe was super simple and they turned out great!

Yes! I am either growing corn or picking it up from the farmer's market. Wonderful recipe and my family loved it!

So easy, so tasty! This will be a summer staple from here on out! :)

This looks like the perfect side dish for a summer BBQ! Yum! :)

My family loves corn, especially during the summer months. This is now our favorite way to eat corn. The cream sauce and Mexican cheese make it truly delicious.

Easy recipe and it was a big hit. Difficult to find cotija, but subbed with Feta. Still tasted great.

I made this recipe tonight to go with our carne asada for Cinco de Mayo. It absolutely blew me away. So delicious, savory, with a kick. My husband and I have found our go-to corn recipe. Thanks for posting!

Sous Vide Mexican Street Corn Salad (Esquites)

corn,

Tbsp butter, sliced into 1/2 inch pieces

Tbsp cotija cheese

chili powder,

lime wedges,

Set sous vide machine to 85C/185F.

Add corn, butter and salt in sous vide bag and remove air through a vacuum sealer or the displacement method. Drop the bag in the bath for 30 minutes.

Preparation

Remove bag from bath and place corn on cutting board. Using a chef&#039;s knife, cut from the top to bottom shaving off the kernels from the cob.

In a large bowl, add corn kernels, mayonnaise, cotija cheese, lime juice, salt and chili powder. Toss to evenly combine, and enjoy!

Finishing

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Mexican Street Corn

Mexican Street Corn Empanadas

Elote (Grilled Mexican Street Corn)...

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Top 7 elotes recipes from across the web

The most viewed elotes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Street Corn

Mexican Street Corn Empanadas

Elote (Grilled Mexican Street Corn)...

Mexican Street Corn Chicken Enchila...

Elotes Asados

Mexican Corn on the Cob

Sous Vide Mexican Street Corn Salad...

The most viewed elotes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine