Description
Delicious and creamy grilled corn esquites served in cups, perfect as a summer snack or side dish.
Ingredients
Scale
- 4 ears of corn, husked
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 lime, juiced
- 1/4 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- Additional lime wedges for serving
Instructions
- Preheat the grill to medium-high heat.
- Brush the corn with olive oil and sprinkle with salt and pepper.
- Grill the corn for about 10-15 minutes, turning occasionally, until charred and cooked through.
- Remove the corn from the grill and let it cool slightly.
- Once cool, cut the corn kernels off the cob and place them in a mixing bowl.
- Add mayonnaise, sour cream, chili powder, cumin, and lime juice to the corn and mix well.
- Spoon the corn mixture into cups.
- Top with crumbled cotija cheese and chopped cilantro.
- Serve immediately with lime wedges on the side.
- Prep Time: 10
- Cook Time: 15
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 3
- Protein: 4
Keywords: grilled corn esquites, esquites cups, Mexican street corn, grilled corn salad, summer recipes, corn appetizer