Mexican Esquites (Shaved Street Corn)
Love Mexican Street Corn but don't want it in your teeth or on your face? These Mexican Esquites are for you! Same elote-taste but with shaved corn!
Servings: 4 servings
Calories: 300kcal
Ingredients
- 10 ears of corn
- 3 tablespoons unsalted butter
- ¼ cup mexican crema
- 3 tablespoon mayonnaise
- 2 teaspoon chopped cilantro
- 2 whole limes cut into wedges
- ⅓ cup crumbled Cotija cheese plus more for topping
Dry seasonings
- 2 teaspoon granulated sugar
- 1 teaspoon chipotle-chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
Instructions
- in a small bowl or ramekin and set them aside.
- (uncooked) off of the cob into a large bowl using a large knife. Stand the cob of corn on one end at an angle with the pointy side facing down. Run your knife against the cob to remove the kernels. Avoid pressing down too hard as this just makes it harder. Once the corn is shaved, break apart the kernels using your fingers, if needed.
- In a large cast iron skillet, melt the butter over medium heat and add the shaved corn and dry seasonings to the skillet. Toss the corn for about 5 minutes until the kernels turn bright-yellow, and are coated in the butter and seasonings. Transfer the corn to a large bowl and let it cool slightly.
- in the Mexican crema, mayonnaise, chopped cilantro, crumbled Cotija cheese and juice from 2 lime wedges. Toss until the corn is evenly coated.
- into individual-sized bowls or cups, or you can leave it in the large bowl and drizzle it with some extra Mexican crema, and another sprinkle of Cotija cheese and fresh cilantro. Serve with a few lime wedges on the side.
Nutrition
Calories: 300kcal