This street corn dish, known as esquites, is served in a bowl instead of on the cob for all the flavor of elote without the mess.
Mexican Corn (Esquites)
Serves 6
Active Time: 20 minutes
Total Time: 20 minutes
4 large ears corn, husked
2 tablespoons mayonnaise
2 tablespoons sour cream
1 scallion, sliced
3/4 cup crumbled Cotija cheese or queso fresco, plus more for garnish
1/4 teaspoon lime zest
1 tablespoon lime juice
1/4 teaspoon salt
Pinch of chipotle chile powder
1. Preheat grill to medium-high.
2. Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.
3. Meanwhile, whisk mayonnaise, sour cream, scallion, cheese, lime zest, lime juice, salt and chile powder in a medium bowl….