A vibrant bowl of Mexican street corn off the cob, showcasing the charred corn kernels, creamy sauce, and colorful toppings.
Mexican Street Corn, or Elote, is a beloved street food in Mexico, and for good reason. The combination of grilled corn slathered in creamy, tangy, and spicy toppings is simply irresistible. However, as delicious as traditional elote is, it can be a bit… messy. Trying to navigate a cob of corn loaded with toppings can sometimes be more of a challenge than a treat!
If you love the flavors of elote but prefer a more manageable and less messy eating experience, then Mexican Street Corn Off The Cob is the perfect solution. This recipe captures all the authentic taste of classic elote, but in a convenient bowl. You get every bit of the smoky, creamy, cheesy goodness without the need for dental floss afterwards!
What is Mexican Street Corn Off the Cob?
Mexican Street Corn Off the Cob, also known as Esquites, is essentially deconstructed elote. Instead of grilling and serving the corn on the cob, the kernels are cut off and then typically sautéed or roasted. This makes it incredibly easy to eat with a spoon or fork, perfect as a side dish for gatherings, potlucks, or even a simple weeknight meal.
Esquites maintains all the signature flavors of elote that you crave. Think sweet corn kernels charred to perfection, tossed in a creamy mixture of mayonnaise and Mexican crema (or sour cream), sprinkled with salty cotija cheese, zesty lime juice, and a touch of chili powder for a little kick. Fresh cilantro or parsley adds a bright, herbaceous note that completes this flavor explosion.
Why Choose Mexican Street Corn Off the Cob?
While there’s a certain charm to eating corn on the cob, opting for the off-the-cob version offers several advantages:
- Less Mess, More Enjoyment: Let’s face it, eating elote on the cob can get messy. Cheese and creamy sauce end up everywhere! Esquites eliminates this problem, allowing you to savor every bite without worrying about dripping or making a mess. It’s perfect for serving at parties or to kids.
- Effortless Eating: No more awkward maneuvering around a corn cob at the dinner table. Esquites is incredibly easy to eat with a fork or spoon, making it a more refined and comfortable side dish.
- Perfect for Sharing: Serving Mexican Street Corn Off the Cob in a bowl makes it ideal for sharing. It’s easy to portion out and serve to a crowd, making it a fantastic appetizer or side for barbecues and gatherings.
- Versatile and Customizable: Esquites is incredibly versatile. You can easily adjust the spice level, add different toppings, or even incorporate it into other dishes like salads or tacos.
Close-up shot of Mexican street corn off the cob in a white bowl, highlighting the texture of the charred corn and the creamy sauce.
How to Make Mexican Street Corn (Elote) Off the Cob
Making Mexican Street Corn Off the Cob is surprisingly simple and quick. Here’s what you’ll need:
Ingredients
- 1 tablespoon unsalted butter
- 4 ears of corn, shucked and kernels removed (about 3–4 cups) or frozen corn kernels, thawed
- 2 tablespoons mayonnaise (regular or vegan mayo works great)
- 3 ounces cotija cheese, freshly grated or crumbled (queso fresco or feta can be substituted)
- ½ teaspoon smoked paprika
- 1 green onion stalk, finely chopped
- Handful of freshly chopped parsley or cilantro
- Salt and pepper, to taste
- Lime wedges, for serving (optional)
Instructions
- Char the Corn: If using fresh corn, cut the kernels off the cob. Melt butter in a large cast iron skillet over medium-high heat. Add the corn kernels in an even layer and cook for 10-15 minutes, stirring frequently, until the kernels are charred and slightly browned. Be careful as the kernels may pop! If using frozen corn, thaw it completely and warm it through in the skillet with butter until heated.
- Combine Ingredients: Transfer the charred corn kernels to a large bowl. Add mayonnaise, cotija cheese, smoked paprika, green onion, and parsley (or cilantro).
- Season and Serve: Season with salt and pepper to taste. Stir everything together until well combined.
- Enjoy! Serve your Mexican Street Corn Off the Cob warm or at room temperature. Garnish with extra cotija cheese, a sprinkle of paprika, and a squeeze of fresh lime juice if desired.
Tips and Variations for Perfect Esquites
- Grill for Extra Smoky Flavor: For an even more authentic smoky flavor, you can grill the corn on the cob first before cutting off the kernels. Simply grill the shucked corn until slightly charred, let it cool slightly, and then remove the kernels.
- Spice it Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the mixture for an extra kick. You can also use a finely diced jalapeño for fresh heat.
- Cheese Substitutions: If you can’t find cotija cheese, queso fresco or feta cheese are excellent substitutes. Queso fresco is milder and creamier, while feta will add a saltier and tangier flavor.
- Herb Options: While cilantro is traditional, parsley is a great alternative if you dislike the taste of cilantro. You can also experiment with other fresh herbs like chives or oregano.
- Make it Vegan: Easily make this recipe vegan by using vegan mayonnaise and substituting the cotija cheese with a plant-based feta or nutritional yeast for a cheesy flavor.
- Serving Temperature: While Mexican Street Corn Off the Cob is delicious warm, it’s also enjoyable at room temperature or even slightly chilled, making it a great make-ahead side dish.
A serving suggestion image showing Mexican street corn off the cob alongside grilled shrimp skewers and lime wedges.
Serving Suggestions
Mexican Street Corn Off the Cob is a fantastic side dish that pairs well with a variety of main courses. Here are a few ideas:
- BBQ and Grilled Meats: Serve it alongside grilled chicken, steak, or burgers for a flavorful summer barbecue.
- Tacos and Fajitas: It’s a natural complement to Mexican-inspired dishes like tacos, fajitas, and enchiladas.
- Seafood: Try it with grilled shrimp, fish tacos, or alongside pan-seared scallops.
- Salads: Add Esquites to a hearty salad for extra flavor and texture. It would be especially delicious in a kale salad or alongside a fresh summer panzanella.
Mexican Street Corn Off the Cob is a guaranteed crowd-pleaser. It’s easy to make, bursting with flavor, and significantly less messy than traditional elote. Whether you’re hosting a summer cookout or simply looking for a delicious and easy side dish, this recipe is sure to become a new favorite. Give it a try and experience the joy of elote without the fuss!
Yields: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients:
- 1 tablespoon (14 g) unsalted butter
- 4 ears of corn, shucked and kernels removed (about 3–4 cups)
- 2 tablespoons mayo
- 3 ounces (85 g) cotija cheese, freshly grated or crumbled
- ½ teaspoon smoked paprika
- 1 green onion stalk, finely chopped
- Handful of freshly of chopped parsley
- Salt and pepper, to taste
Instructions:
- In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 minutes, or until exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels!
- Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.
- Mix to combine then divide evenly and serve!
Nutrition Information (per serving):
Calories: 207kcal, Carbohydrates: 18g, Protein: 6g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 29mg, Sodium: 301mg, Potassium: 264mg, Fiber: 2g, Sugar: 6g
