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Mexican Street Corn Bowl (Esquites)

Close-up of a vibrant Mexican street corn bowl topped with crumbled cheese, fresh cilantro, and a sprinkle of chili powder.
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Enjoy the vibrant flavors of Mexican street corn in a convenient and delicious bowl. This recipe offers a less messy way to savor elote, loaded with creamy sauce and your favorite toppings.

Ingredients

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  • 4 cups corn kernels (fresh or frozen)
  • 2 tablespoons unsalted butter
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon chili powder
  • Salt to taste
  • Optional toppings: diced red onion, diced jalapeño, avocado slices

Instructions

  1. If using frozen corn, thaw and drain well. If using fresh corn, cut kernels off the cob.
  2. Melt butter in a large skillet over medium heat. Add corn kernels and cook, stirring occasionally, until tender and lightly browned, about 5-7 minutes.
  3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, and chili powder until smooth.
  4. Add the creamy sauce to the skillet with the corn. Stir to coat the corn evenly.
  5. Cook for another 2-3 minutes, stirring, until the sauce is heated through and coats the corn.
  6. Season with salt to taste.
  7. Serve the Mexican street corn warm in bowls.
  8. Garnish with crumbled cotija cheese, chopped cilantro, and any of your favorite optional toppings.

Notes

  • For a spicier kick, add a pinch of cayenne pepper to the sauce.
  • If cotija cheese is unavailable, feta cheese can be used as a substitute.
  • This dish is best served immediately for optimal flavor and texture.

Nutrition

Find it online: https://spoonsprout.com/mexican-street-corn-bowl-recipe/