This street corn dish, known as esquites, is served in cups instead of on the cob for all the flavor of elote without the mess.

Breana Killeen
Source: EatingWell Magazine, May 2020


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.

  • Meanwhile, whisk mayonnaise, sour cream, scallion, cheese, lime zest, lime juice, salt and chile powder in a medium bowl.

  • Cut the kernels from the cobs. Add to the bowl and toss to combine.

Nutrition Facts

154 calories; protein 5.4g 11% DV; carbohydrates 13.9g 5% DV; dietary fiber 1.5g 6% DV; sugars 4.5g; fat 9.6g 15% DV; saturated fat 3.8g 19% DV; cholesterol 19.3mg 6% DV; vitamin a iu 311.8IU 6% DV; vitamin c 6mg 10% DV; folate 32.4mcg 8% DV; calcium 128.1mg 13% DV; iron 0.4mg 2% DV; magnesium 32mg 11% DV; potassium 218.6mg 6% DV; sodium 348mg 14% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0
Rating: 5 stars
Family loved this recipe. Grilling the corn was key. Not sure whether this is meant to be served hot/cold, so served at room temperature. Fresh lime zest was also key. I subbed in Fat-Free Mayo to make it even healthier. Would also scale easily. As a side dish to Taco night, this served 5 people quite well, with no leftovers. Highly recommend. Read More