Authentic Mexican Esquite Elotes In A Cup Recipes

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ELOTES (MEXICAN CORN IN A CUP)



Elotes (Mexican Corn in a Cup) image

I grew up just outside of a Mexican border town, and at least twice month my grandmother would take me across the border to do some shopping. I remember the food stands found at every corner street and almost all of them sold elotes. It was one of my favorite vendor foods. Every time I make it, I am reminded of my childhood.

Provided by Kelsie

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

2 (15.5 ounce) cans whole kernel corn, drained
4 tablespoons mayonnaise, or to taste
4 tablespoons grated Parmesan cheese, or to taste
4 teaspoons chile-lime seasoning (such as Tajin®), or more to taste
1 lime, or more to taste

Steps:

  • Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
  • Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

Nutrition Facts : Calories 294.1 calories, Carbohydrate 41 g, Cholesterol 9.6 mg, Fat 14.4 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 2.9 g, Sodium 1188.6 mg, Sugar 6.7 g

CREAMY CORN CUPS ("ESQUITES")



Creamy Corn Cups (

Provided by Marcela Valladolid

Time 17m

Yield 4 servings

Number Of Ingredients 7

4 ears sweet corn, husked and silks removed
4 tablespoons mayonnaise or Mexican sour cream
4 tablespoons unsalted butter, softened
6 tablespoons crumbled queso fresco or mild feta cheese
Ground chili powder, for sprinkling
Salt, for sprinkling
Lime wedges, for serving, optional

Steps:

  • Bring a large saucepan of salted water to a boil over medium-high heat. Add the corn and cook until tender, about 5 to 7 minutes. Using tongs, transfer the corn to a platter and allow them to cool slightly. Using a serrated knife, remove the kernels from the corn. Divide the corn between 4 individual cups or small glasses. Put 1 tablespoon mayonnaise and 1 tablespoon butter in each glass. Sprinkle with cheese, chili powder, and salt. Serve with the lime wedges, if desired.

ESQUITES



Esquites image

If you're looking for an easy way to serve up this seasons corn, this authentic Esquites recipe is the perfect snack or accompaniment to your summer BBQ.

Provided by Lauren Allen

Categories     Side Dish     Snack

Time 20m

Number Of Ingredients 11

1 Tablespoon salted butter (, softened)
1/3 cup diced onion (, (optional))
1 jalapeño or serrano pepper (, seeded, diced, (optional))
1/3 cup water
4 ears corn* (, husked, cut from the cob (about 3 cups))
salt and pepper (, to taste)
5 Tablespoons mayonnaise
5 Tablespoons Mexican sour cream
1/3 cup shredded cotija cheese or queso fresco*
Chili powder, Tajin, or hot sauce ( , to taste)
1 lime (, quartered)

Steps:

  • Add butter to a skillet over medium heat. Once melted, add onion and pepper and saute until tender. Add water and corn. Cover and cook, stirring occasionally, until corn is tender (about 5-8 minutes).
  • Season with black pepper and a little salt and divide among 4 cups.
  • To each cup add 1 heaping teaspoon of mayonnaise and 1 heaping teaspoon of Mexican crema (or sour cream). Stir to combine.
  • Sprinkle generously with grated cheese and chili powder, to taste. Serve with lime wedges to squeeze on top. Enjoy immediately.

Nutrition Facts : Calories 217 kcal, Carbohydrate 23 g, Protein 5 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 322 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

AUTHENTIC MEXICAN ESQUITE - ELOTES IN A CUP -



Authentic Mexican Esquite - Elotes in a Cup - image

Make and share this Authentic Mexican Esquite - Elotes in a Cup - recipe from Food.com.

Provided by pink cook

Categories     Corn

Time 40m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 6

2 corn on the cob, cleaned
4 tablespoons light mayonnaise
2 tablespoons grated monterey jack cheese
1 lime, cut into quarters
salt
ground cayenne pepper

Steps:

  • Heat your barbecue grill. Brush the corn with some margarine and then grill until cooked through.
  • With a sharp knife, slice the kernels from the cobs into a bowl. Toss the corn with salt and ground cayenne pepper and then place in individual bowls.
  • Serve the top of the corn with lemon juice, mayo and grated cheese, for own individual taste.

Nutrition Facts : Calories 258, Fat 13, SaturatedFat 3, Cholesterol 16.5, Sodium 282.4, Carbohydrate 35.5, Fiber 4.5, Sugar 6.6, Protein 6.2

RANCH-STYLE ELOTE / ESQUITES (MEXICAN CORN) 3 WAYS #RSC



Ranch-Style Elote / Esquites (Mexican Corn) 3 Ways #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This is a wonderful Mexican street cart food, that is either served on the cob (Elote), or off the cob in cups (Esquites), by vendors. This is an American twist on a Mexican favorite. I would suggest trying all 3 preparation methods to see which one appeals to you. Enjoy! *Note: Prep and cook time does not include the dressing prep. Also, being that it's the dead of winter in Midwest USA when I created this, I used frozen corn on the cob, but I would suggest using fresh.I highly recommend making the dressing at least 2 hours (or more), before serving, so that the flavors have time to blend. *** At the end of the directions (Steps #12-#15), you will find the traditional ingredients for this recipe.

Provided by rosie316

Categories     Corn

Time 40m

Yield 4 ears of corn, 4 serving(s)

Number Of Ingredients 10

4 ears fresh corn (you can use frozen in a pinch)
1/4 cup plain Greek yogurt
2 tablespoons whole milk
2 -3 teaspoons Hidden Valley® Original Ranch® Dressing and Seasoning Mix (to taste)
1/4 cup butter, melted
1/3 cup fresh parmesan cheese (finely grated)
1 tablespoon fresh chives (finely chopped)
1 lemon, sliced length-wise into wedges
salt & pepper (to taste)
1/4 teaspoon chili powder (optional)

Steps:

  • Start by making the dressing. In a small glass bowl, mix the Greek yogurt with milk and the "Hidden Valley Ranch" seasoning mix, cover with plastic wrap and refrigerate for at least 2 hours (up to 24 hours) -- and away we go! --.
  • "Stove-top / Broiling method for Elote": On the stove-top, boil frozen corn on the cob according to package instructions, (or micro-wave, per instructions). If using fresh, remove husks and boil corn in large sauce pan until tender. IMPORTANT: Save about 1/2 c of the water from the boiling process (it contains the starch) for the "Esquites" preparation method.
  • While corn is boiling, preheat oven to 500* F with a rack set in middle of oven.
  • When the corn is cooked thru, remove the ears of corn to a platter.
  • Okay, here is where we can 'part ways' on cooking methods -- but for now, I'm sticking with the stove-top / broiler method for "Elote".
  • Now that the corn is cooked, line a baking tray with aluminum foil. Brush each ear of corn with the melted butter, salt and pepper lightly and place on tray (NO chili powder yet).
  • Place tray in oven and bake for approx 15 minutes +/-, rotating (rolling) corn often, until all sides are lightly browned. Once you've reached your desired browning, remove the corn to that same platter that we dirtied earlier.
  • "Grilled Elote" (the true way): The other alternative is using your grill to brown. If you are starting your corn on the grill, (while skipping the boiling method), be sure to remove silk only, and soak corn in water before grilling. Leave husks on while grilling, until your ready to brown them. when cooked thru, remove husks, brush with melted butter and grill ears, while turning, to desired browning has been achieved.
  • (There you have the basics done. Now, were 'parting ways' again -- You can have one cob each that serves 4, or you can cut each cob in half to make 8 small servings. Now, at this point, you can shave the kernels off of the cob using a serrated knife, into a bowl, and "voila", we are now morphing into "Esquites" -- but please wait patiently for that).
  • If you want "Elote", leave the cob in tact, slather it with the dressing we made earlier, heavily sprinkle on the grated Parm and add a little minced chives. (Heck, roll it thru them)! Squeeze a wedge of lemon over the whole thing, and add the touch of chili powder (if you so desire). Now your Americanized Ranch version of "Elote" is done.
  • "Esquites": You've shaved the kernels off the cob after boiling and browning. Now put the kernels in a bowl, add the desired amount of water that the corn was boiled in (1/4-1/2 c), then throw in a heap of the dressing, cheese and chives and mix well. Squeeze a couple of lemon wedges 'over the top' (only after mixing). Enjoy!
  • *** I used the following substitutions to make my "Ranched-up" version vs the traditional:.
  • Greek Yogurt, milk & Ranch seasoning = mayo.
  • Parmesan cheese = Cotija cheese.
  • lemon = lime.

Nutrition Facts : Calories 224, Fat 15.2, SaturatedFat 9, Cholesterol 38.6, Sodium 245.6, Carbohydrate 19.2, Fiber 2.9, Sugar 3.7, Protein 6.6

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