Corn Esquites: The Street Corn Bowl Trend Your Summer Menu Needs

Why Corn Esquites Are Trending

Perfect for summer or anytime you want to make authentic elotes in bowl form, consider corn esquites.

“They’re basically elotes, but off the cob,” says Chef Sera Cuni, who serves esquites during the summer at her restaurant, Café Root Cellar, in North Carolina.

Traditionally eaten as “street corn in a cup” on the streets of Mexico, esquites are a less messy alternative to elotes that cater to bowl-seeking diners, especially younger diners. Read more about that here.

How to Make Traditional Corn Esquites

At the restaurant, Cuni makes her esquites with local, seasonal corn that she de-cobs in-house, but canned or frozen corn works for year-round need. She sautés the corn in butter and garlic, and mixes it with:

• Mayo
• Lime juice
• Chili powder

The bowl is finished with:

• Jalapeños
• Cilantro
• Cotija cheese

It’s an easily customizable dish, and operators can also add:

• Charred or chopped red onions
• Tajín seasoning
• Additional chile varieties

Global Twists and Street Corn Variations

To stuff off-the-cob elotes into tortillas for tacos, check out this recipe. Or top nachos with the mix, inspired by this recipe.

Here’s another idea for corn esquites that features gnudi pasta for a Mexican mashup.

For a Korean spin on corn and cheese in bowl form, check out this recipe.

If you do want to make the on-the-cob version, consider mini elotes using these Scoop corn ribs for easier handling. Swap the mayo and spice seasoning for a drizzle of Scoop chipotle aioli.

Stock Up on Ingredients for Corn Esquites

To purchase the corn, cheese, chiles, seasoning, mayo, cilantro and lime needed for corn esquites, click here to visit the MOXē® online ordering site.