Mexican Style Street Corn

Make it Mexican Style Street Corn…but off the cob!

Fun fact: I’ve visited Mexico more times than any other country. The land. The people. The food. I love it there!

So it’s only right that one of my favorite recipes is Mexican Street Corn known as elotes. But corn on the cob can get a little messy & be hard to eat!

So boom! We’ve got esquites! Mexican Style Street Corn off the cob. Same ingredients & big flavor of elotes you love, but without the hassle of corn on the cob!

So get ready to make this recipe for Cinco de Mayo, #tacotuesday, or any day. #LetsVibe

Ingredients

Sautée Ingredients

2 lbs frozen corn kernels (not canned!)

2 oz sweet onion, diced

2 tablespoons butter

1/2 tablespoons sea salt

1/2 tablespoon chicken bullion

1 tablespoon fresh lime juice

For Cream Blend

1 cup sautéed corn

1 cup water

1/2 tablespoon white sugar

1/2 tablespoon corn starch

Wet Ingredients

1/2 cup mayonnaise

1/4 cup sour cream

1 tsp chili powder

1/2 tsp cayenne pepper

Garnish Ingredients

grated cotija cheese

chili powder

chopped cilanto

diced tomatoes

lime wedge

Instructions

Blend Wet ingredients in mixing bowl then set aside

Melt butter in pan over medium/high heat then add remaining Sautée ingredients, stirring until just heated through then remove pan from heat

For cream blend take out measured sautéed corn & blend in blender cup with remaining Cream Blend ingredients.

Add Cream Blend back to remaining sautéed corn along with Wet ingredients & cook uncovered for 10 minutes over medium/high heat, stirring constantly

Transfer cooked corn to serving dish & top with Garnish ingredients in order

Serve hot & enjoy!