Creamy Corn Cups Esquites Recipes

ESQUITES

Esquites image

Provided by Guy Fieri

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon fine sea salt
1 1/2 teaspoons chili powder
1/2 teaspoon ancho chile powder
1/2 teaspoon paprika
1/4 teaspoon granulated garlic
1/4 teaspoon guajillo chile powder
Zest from 1/4 lime
1/2 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons chopped fresh cilantro
4 ears of corn, husked
Vegetable oil, for brushing
1 tablespoon crumbled cotija cheese, plus more for topping
2 teaspoons chopped fresh cilantro, plus more for topping
Lime wedges, for serving

Steps:

Make the spice blend: Combine the salt, chili powder, ancho powder, paprika, garlic, guajillo powder and lime zest in a small bowl; set aside.
Make the crema: Combine the mayonnaise, sour cream, cilantro and 1/2 teaspoon of the spice blend in a medium bowl; refrigerate until ready to use.
Cook the corn: Heat a grill to high. Brush the corn with vegetable oil. Grill, turning occasionally, until tender, 8 to 10 minutes. Let cool.
Cut the kernels off the cobs and transfer to a large bowl. Add 1/4 cup of the crema, 1/2 teaspoon of the spice blend and the cotija and cilantro; stir to combine. Top with more cotija and cilantro and sprinkle with more of the spice blend. Serve with lime wedges.

ESQUITES/ CREAMY CORN CUPS

Esquites/ Creamy Corn Cups image

These are just like you can buy at the marketplace in Mexico. Chef Arron

Provided by Pat Duran @kitchenChatter

Categories Vegetables

Number Of Ingredients 8

Ingredients

4 medium ears of corn, husked and silk removed
4 tablespoon(s) crema mexicana ( like dairy sour cream)
4 tablespoon(s) unsalted butter
6 tablespoon(s) crumb;ed queso fresco or mild feta cheese
GARNISHES:
- ground chili powder
- salt
- lime wedges

Steps:

Bring a large saucepan of water sugared(about 3 Tablespoons sugar.) to a boil over medium-hi heat. Add the corn and cook until tender about 7 minutes. Using tongs, transfer the corn to a platter and allow them to cool ever so slightly. Using a serrated knife or a corn remover utensil, remove kernels from the cob. Place corn in a bowl with the Crema Mexicana, butter, and cheese, Divide mixture between 4 individual small glasses or cups. Sprinkle chili powder and salt on top to taste. Squeeze on a little lime juice. Oh this is to die for !!!

ESQUITES

Esquites image

Esquites are the salad form of elotes, charcoal-grilled Mexican corn on the cob that is slathered with a creamy sauce, seasoned with chile powder and lime juice and topped with Cotija, a crumbly, aged Mexican cheese. This version doesn't require a grill, and instead chars the corn kernels in a hot skillet until browned and caramelized. Cotija brings salty, milky accents to the salad. Ancho chile powder adds smoky notes, but you can use any type of chile powder you favor. Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.

Provided by Kay Chun

Categories salads and dressings, vegetables, side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

2 tablespoons safflower or canola oil
6 cups fresh corn kernels (from 6 to 7 ears fresh corn)
Kosher salt and black pepper
6 tablespoons mayonnaise
6 tablespoons Mexican crema or sour cream
2 tablespoons chopped fresh cilantro, plus more for garnish
1 tablespoon fresh lime juice, plus wedges for serving
4 ounces Cotija cheese (scant 1 cup)
Ancho chile powder (or chipotle or cayenne), for sprinkling

Steps:

In a large cast iron or heavy skillet, heat oil over medium-high. Add corn, season with salt and pepper, and cook, stirring occasionally, until corn is nicely charred and softened, 8 to 10 minutes. Turn off the heat and let stand for 2 minutes. (This helps the corn pick up more char and smoky flavor.)
Meanwhile, in a large bowl, combine mayonnaise, crema, cilantro and lime juice; season with salt and pepper. Reserve 1/4 cup sauce in a small bowl for drizzling.
Add seared corn to the large bowl, season with salt and pepper and toss to coat. Transfer to a large serving platter, spreading corn mixture in an even layer. Drizzle with the reserved sauce, and sprinkle with Cotija and chile powder. Garnish with more cilantro and serve with lime wedges.

SPICED STREET CORN SALAD (ESQUITES)

Spiced Street Corn Salad (Esquites) image

Quick Cinco de Mayo street corn salad recipe for any party!

Provided by Marilyn Schlossbach

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
4 cups fresh sweet corn kernels
½ medium white onion, chopped
3 cloves garlic, minced
1 small jalapeno pepper, seeded and minced
3 ½ cups crumbled cotija cheese, divided
2 tablespoons mayonnaise
2 medium limes, juiced
¼ teaspoon cayenne pepper
sea salt to taste
2 tablespoons chopped cilantro

Steps:

Heat oil in a large cast iron skillet over medium heat until sizzling. Add corn and cook, stirring occasionally, until the corn is toasted and golden brown, 15 to 20 minutes. Add onion and garlic and cook for another 30 seconds. Remove from the heat and allow to cool, 10 to 15 minutes.
Mix corn mixture, jalapeno, 3 tablespoons cotija cheese, mayonnaise, lime juice, cayenne, and salt together in a mixing bowl. Adjust seasonings, adding more of your preferred flavors if desired. Top with remaining cotija cheese and cilantro.

Nutrition Facts : Calories 462.4 calories, Carbohydrate 27.2 g, Cholesterol 82.6 mg, Fat 32.6 g, Fiber 3.7 g, Protein 20.3 g, SaturatedFat 16.1 g, Sodium 914 mg, Sugar 4.2 g

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