elotes

An easy recipe for Esquites - or Mexican Street Corn - served off the cob as a side dish or warm salad with Mexican crumbling cheese, a creamy spread, fresh cilantro and chili powder.

Mexican Street Corn

corn (from 6-7 cobs)

butter

mayonnaise

lime

green onions

cilantro

salt

garlic powder

chili powder (or

queso fresco, cilantro and chili powder

Skip the mess and enjoy your elote in a portable and flaky crust with these Street Corn Empanadas.  Light, flaky, and cooked in an air fryer for less calories!

Mexican Street Corn Empanadas

Mexican Street Corn Salad

empanada dough discs

Salsa or Pico de Gallo

Add 3 tablespoons of the Street Corn Salad...

Add 3 tablespoons of the Street Corn Salad to the center of each empanada dough disc.

Fold the disc in half.

Press out any air.

Press the edges to seal.

Crimp with a fork or fold over the...

Crimp with a fork or fold over the edges to seal.

Brush with non-stick spray or an egg wash.

Air Fry for 20 minutes at 325F.

Remove when golden brown.

Let cool for 2-3 minutes.

Serve with salsa or pico de gallo.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/qjdsmyr3i5zxnetrduz7.mp4

Skip the mess and enjoy your elote in a portable and flaky crust with these Street Corn Empanadas. Light, flaky, and cooked in an air fryer for less calories!

Street Corn Empanadas

If you&#039;ve never tried Mexican elote—or never tried making it at home—you HAVE to make this recipe! Sweet and smoky grilled corn is smothered with mayo, chile, lime, and cheese. You won&#039;t find a more delicious side dish or snack.

Elote (Grilled Mexican Street Corn) Recipe

Grilled Corn

mayonnaise*

lime juice (plus wedges for serving)

lime zest

chili powder chile powder

Cotija cheese

Sea salt (to taste)

Grill the corn according to this recipe.

In a small bowl, stir together the mayonnaise and lime juice and zest.

Spread the mayo mixture over the corn and sprinkle with the chili powder, Cotija, and cilantro. Season to taste with salt and serve with lime wedges for squeezing.

Mexican Street Corn Chicken Enchiladas have everything yummy about street corn combined with chicken and served as cheesy enchiladas

Mexican Street Corn Chicken Enchiladas

sour cream

mayo

Tbsp chili powder

Tajin seasoning (optional)

chicken

cheese

14 oz can corn (drained)

olive oil

corn tortillas

cotija cheese

Optional: more chili powder, cilantro, lime wedges

In a bowl, mix together the green enchilada sauce, sour cream, mayo, garlic powder, and chili powder (and Tajin if using). Combine 1 cup of this mixture with the shredded chicken and set the rest aside.

Add 1 cup of the cheese and most of the corn to the chicken mixture, stir until evenly mixed. Set the remaining cheese and corn aside.

Brush the bottom of a casserole dish with some olive oil, and spread just a spoonful of the enchilada sour cream mixture and spread it evenly. 

Warm the tortillas in the microwave for a few seconds, this makes them more pliable and easier to roll. Evenly distribute the chicken mixture in the center of the 8 tortillas, roll them up and place in the casserole dish, seam side down.Note: If you have extra filling place it around the sides of the enchiladas in the casserole dish.

Pour the remaining enchilada sour cream mixture over top and spread evenly. Sprinkle the remaining shredded cheese over top, place in a 400 degree oven for 20 minutes.

Sprinkle the remaining corn and cotija cheese over top and place back in the oven for 2 minutes.

Garnish with more chili powder, cilantro, and lime wedges if desired.

This smoky, chewy corn can also be slathered with sour cream thinned with a little bit of cream instead of mayonnaise.

Elotes Asados

corn

Tbsp. unsalted butter, melted

queso añejo

Tbsp. árbol or ancho chile powder

To a large bowl, add the corn and enough cold water to cover, weighing the corn down with a plate to submerge. Soak for 30 minutes, then drain.

Meanwhile, heat a grill to medium-high and position a rack 5 inches above the fire. Add the corn and grill, turning frequently, until the outer leaves are blackened, 15–20 minutes. Remove from the heat, then when the corn is cool enough to handle, pull back the husks and silks, leaving the husks attached to the base of the cobs.

Brush the corn with butter, then return to the grill and cook, turning frequently, until browned all over, about 10 minutes. Remove from the heat, then spread each ear with mayonnaise, sprinkle with cheese and chile powder, and serve immediately.

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Mexican Street Corn

Mexican Street Corn Empanadas

Elote (Grilled Mexican Street Corn)...

Mexican Street Corn Chicken Enchila...

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