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    Home » Meal » Sides

    Published: May 29, 2023 by Genevieve · This post may contain affiliate links.

    Elote Bowl (Esquites)

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    Overhead shot of an elote bowl with the words elote bowl and the web address for two cloves kitchen dot com.
    Overhead shot of an elote bowl with the words elote bowl (esquites) and the web address for two cloves kitchen dot com.
    Overhead shot of an elote bowl with the words elote bowl and the web address for two cloves kitchen dot com.
    Overhead shot of an elote bowl with the words elote bowl and the web address for two cloves kitchen dot com.
    Overhead shot of an elote bowl with the words elote bowl and the web address for two cloves kitchen dot com.

    Do you love elote, the charred Mexican street corn that's coated in mayonnaise, cotija cheese, lime juice, and spices? This elote bowl, commonly known as esquites, will provide all of the flavor with none of the mess.

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    Overhead shot of an elote bowl surrounded by halved limes, cilantro, a glass of beer, and a white linen.

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    Jump to:
    • Why You'll Love This Mexican Corn Salad
    • What You'll Need
    • How to Make Esquites
    • Recommended Equipment
    • Variations
    • FAQ
    • Expert Tips
    • How to Store this Elote Bowl Recipe
    • How to Serve Elote off the Cob
    • More Mexican Favorites to Try
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Mexican Corn Salad

    In Los Angeles, where I've lived the past 15 years, there are street food vendors who sell elotes - a grilled corn on the cob that's slathered in mayonnaise or crema (and sometimes sour cream), then garnished with cotija cheese, cilantro, lime juice, and chili powder. 

    It is wildly delicious - creamy, salty, citrusy - and kind of messy, too.

    I absolutely love corn, and this may be the only corn that rivals simply grilled and buttered corn on the cob.

    Esquites is essentially elote in a bowl. It's the same dish: earthy, sweet roasted corn, tangy cheese, bright lime juice, and a little bit of spice from cayenne or chili powder. It's just easier to eat.

    To make this recipe easy, I've used roasted frozen corn. This will eliminate the need to cut the fresh corn off of the cob and makes this recipe available to you year-round!

    So if you're in the middle of winter and need some warm summer flavor or if you're in the middle of summer and you're craving a twist on your regular corn salad, this recipe is for you. I can't say you'll be instantly transported to the beach, but it will be extremely tasty.

    The labeled ingredients for esquites sit on a white marble counter.

    What You'll Need

    Two Cloves Kitchen, as an Amazon Affiliate, makes a small percentage from qualified sales made through affiliate links at no cost to you.

    • Corn To make your life easier, I recommend buying roasted frozen sweet corn kernels. I've found this at most local grocery stores. If it's summer and too hot to cook, you can also grill the corn and cut it off of the cob for this recipe.
    • Mayonnaise You can pick up your favorite jarred version, or make your own easy homemade mayonnaise.
    • Crema Mexican crema is a creamy condiment similar to sour cream. If you can't find crema, you can use a bit of sour cream.
    • Cotija Cheese This is an aged Mexican cheese made from cow's milk. It crumbles easily and is similar to a mild feta. If you can't find cotija cheese, the most common alternatives are feta, queso fresco, or parmesan.
    • Lime If fresh limes aren't available, you can use bottled lime juice.
    • Cilantro Fresh cilantro here is best. I would not recommend substituting it with dried. If you can't find fresh, I would omit it rather than replace it.
    • Garlic Powder You could also cook a bit of fresh, minced garlic with your corn.
    • Cayenne Pepper A bit of cayenne is my preference here, but you could also use some chili powder or a bit of smoked paprika if you aren't a big fan of spicy food.
    • Kosher Salt I always recommend kosher salt when cooking. It coats food more evenly, and is less concentrated than table or sea salt, making it harder to oversalt your food.
    • Extra Virgin Olive Oil I use olive oil, but you could use butter too.

    How to Make Esquites

    Chopped fresh cilantro is shown on a white cutting board with a kitchen knife in the background.

    Step One: Chop the cilantro.

    Roasted corn kernels dusted with garlic powder, cayenne, and salt are sautéed in a white frying pan.

    Step Two Place a skillet over medium to high heat, add olive oil, then add the corn. Sauté until the corn is defrosted and heated through. Season with garlic powder, cayenne, salt and pepper.

    Cotija cheese, mayonnaise, sour cream, cilantro, and lime juice mixed in a white bowl.

    Step Three Make the elote sauce. Combine the mayonnaise, crema (or sour cream), cilantro, and lime juice in a bowl. Stir well to combine,

    The ingredients for esquites are mixed in a metal bowl with a red spatula.

    Step Four Remove the corn from the pan, place it in a bowl, and mix with the elote sauce.

    Overhead shot of an elote bowl surrounded by halved limes, cilantro, a cup of beer, and a white linen.

    Step Five Serve right away, topping with another dash of cayenne, remaining lime wedges and cilantro.

    Recommended Equipment

    Kitchen Knife

    Cutting Boards

    Measuring Spoons

    Frying Pan or Cast Iron Skillet

    Wooden Spoon

    Bowls

    Variations

    Sour Cream If you can't find crema, try using some sour cream in its place. It will just be a tiny bit tangier. 

    On the Cob For a more traditional Mexican street corn elote recipe, grill a whole ear of corn and baste your sauce ingredients on the exterior of the corn.

    Different Cheese If you can't find cotija, try a bit of crumbled feta instead.

    More Lime If you want this corn dish to be super lime-forward, you can add a bit more juice, or you can try adding a bit of lime zest.

    FAQ

    What are esquites?

    Esquites are roasted corn kernels removed from the cob and mixed with mayonnaise, crema, garlic, cotija cheese, lime juice, cilantro, and spicy seasonings such as cayenne or chili powder.

    Can you serve esquites cold?

    While most prefer this dish warm, esquites can be a great dip for tortilla chips with a little extra lime juice added!

    Can you make esquites in advance?

    You can. Mix your sauce ingredients - the mayo, crema, cotija, lime juice - and keep this in a bowl in the fridge. When you're ready to serve, cook corn with garlic, cayenne, salt, mix everything together, and top with cilantro and lime wedges.

    What do you serve with esquites?

    Try serving esquites with your favorite Mexican dishes, like tacos, burritos, enchiladas, and quesadillas. It's fantastic with rice and beans or as a salad on its own. See the "How to Make a Meal" section below for more ideas!

    Closeup shot of an elote bowl in a pink dish.

    Expert Tips

    • If you can't find crema and feel that sour cream is too tangy, try thinning the sour cream with a bit of heavy cream. Alternatively, you can just add a bit more mayo and another tablespoon or so of lime juice. I've made it this way on vacations and everyone has loved it.
    • I do not recommend using nonstick pans for any recipes that go above medium heat. If using high heat for a recipe, swap out the nonstick pan for a cast iron or stainless steel pan instead.
    • Be sure to add your seasoning to the corn after it has heated for a while so that any melting ice on the exterior doesn't wash away those flavors. If you feel your corn is a little underseasoned once it has heated through, add a pinch of salt and see how it tastes.

    How to Store this Elote Bowl Recipe

    It is definitely my preference to eat this Mexican-style street corn right after it has been prepared.

    However, you can store this in the fridge for 3 days in an airtight container. I recommend waiting to add the cotija until you are ready to eat. Remove from the fridge about 30 minutes before you would like to serve to come to room temp.

    You can also store your cooked corn and the remaining ingredients separately. When ready to serve, reheat the corn in a pan with a bit of oil, then add the mayo, crema, cheese, cilantro, and lime juice.

    I don't recommend freezing. As with many dairy products, the texture becomes, well, strange. No one likes weird reheated dairy.

    How to Serve Elote off the Cob

    Mexican street corn is a fantastic side for all sorts of meals. Here are some ideas to try:

    Carne Asada Quesadilla Top the quesadilla with some Pineapple Pico de Gallo or Pineapple Habanero Salsa for a super flavorful meal.

    Quesabirria Stack This would be a perfect side for this delicious Quesabirria Stack!

    Tacos Try serving alongside these Spicy Potato Soft Tacos and add Pineapple Habanero Sauce for some extra kick!

    Burgers This would be a delicious side dish for your favorite burger, like this Turkey Smash Burger!

    Burritos Serve these up with a Carne Asada Breakfast Burrito for a Mexican feast.

    Pork Try this amazing smoked pork butt!

    Did you make this recipe? Be sure to leave a comment 💬 and a ⭐⭐⭐⭐⭐ rating below! You can also tag us @twocloveskitchen on Instagram or follow us on Facebook!

    More Mexican Favorites to Try

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      The Best Carne Asada Marinade
    • A baking dish full of chicken enchiladas is surrounded by cut limes, a halved avocado, and cilantro.
      Chicken Slow Cooker Enchiladas
    • Grilled chicken with cilantro crema on a white plate surrounded by limes, cilantro, and a glass of beer.
      Grilled Chicken with Cilantro Crema
    • An overhead shot of garden fresh salsa in a white bowl.
      Fresh Garden Salsa Recipe (Pico de Gallo)

    📖 Recipe

    Overhead shot of an elote bowl surrounded by halved limes, cilantro, a cup of beer, and a white linen.

    Elote Bowl (Esquites)

    Ready in just 15 minutes, this elote bowl combines the ingredients for Mexican street corn--earthy, sweet roasted corn, tangy cheese, garlic, bright lime juice, and a touch of spicy cayenne--and removes the mess by serving it in a bowl instead of on the cob. The name for elote in a bowl is esquites! Try it with all of your favorite Mexican dishes.
    5 from 49 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mexican
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4 servings
    Calories: 177kcal
    Prevent your screen from going dark

    Equipment

    • Frying Pan
    • Large Bowl

    Ingredients

    Corn

    • 15 ounces roasted frozen corn kernels
    • ¼ teaspoon garlic powder
    • ¼ teaspoon cayenne plus more for garnish
    • kosher salt to taste

    Sauce

    • 2 tablespoons mayonnaise
    • 1 tablespoons crema or sour cream
    • ½ cup cotija cheese
    • 1 tablespoon lime juice from about 1 lime, plus wedges for serving
    • 2 tablespoons cilantro plus more for garnish

    Instructions

    • Place a pan on medium heat, add olive oil, then add your frozen corn. Sauté until the corn is defrosted and heated through.
    • Season with garlic powder, cayenne, and salt.
    • Remove the corn from the pan, place in a bowl, and mix with mayo, crema, cotija cheese, lime juice, and the cilantro.
    • Serve right away, topping with additional cilantro leaves, another dash of cayenne, and lime wedges.

    Notes

    1. This recipe is best served right away. However, you can store this in the fridge for 3 days in an airtight container.
    2. You can make ahead by preparing the mayo, crema, cotija, and lime juice in a bowl and leaving in the fridge until ready to eat. Heat your corn with the olive oil and seasonings, mix everything together, add the cilantro, and serve.
    3. I don't recommend freezing.
    4. There is no need to thaw the corn before making this recipe.

    Nutrition

    Calories: 177kcal | Carbohydrates: 17g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 492mg | Potassium: 164mg | Fiber: 2g | Sugar: 5g | Vitamin A: 216IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 0.5mg

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    Comments

    1. Patricia e Brewster says

      October 24, 2023 at 1:28 pm

      5 stars
      How about adding some pulled pork to make this a full meal, with good chips?

      Reply
      • Genevieve says

        October 25, 2023 at 8:58 am

        Adding some pulled pork sounds delicious!

        Reply
    2. Rosanna Stevens says

      October 06, 2022 at 8:16 pm

      5 stars
      We loved this so much, already planning to make it again next weekend when we have friends over!

      Reply
      • Genevieve says

        October 08, 2022 at 1:40 am

        Oh yay! Thank you, Rosanna. I'm so happy you liked it.

        Reply
    3. Nicole says

      October 04, 2022 at 11:24 pm

      5 stars
      Fantastic recipe. Will definitely be making it again. Easy to follow directions, too!

      Reply
      • Genevieve says

        October 04, 2022 at 11:46 pm

        Thanks Nicole!

        Reply
    4. Heidi says

      October 04, 2022 at 4:50 am

      5 stars
      This was the perfect side dish for our Taco Tuesday! We love elotes, but not the mess. Your recipe was a great way to enjoy this street food favorite at home.

      Reply
      • Genevieve says

        October 04, 2022 at 3:57 pm

        Thank you, Heidi! So happy your family enjoyed it.

        Reply
    5. MacKenzie says

      October 04, 2022 at 3:13 am

      5 stars
      This is my new favorite dish. The combination of corn with the spices and cheese is perfection.

      Reply
      • Genevieve says

        October 04, 2022 at 3:57 pm

        Thanks MacKenzie! Happy to hear it!

        Reply
    6. Cam says

      October 04, 2022 at 1:10 am

      5 stars
      This is a must-try! Loved it!

      Reply
      • Genevieve says

        October 04, 2022 at 3:57 pm

        Thank you!

        Reply
    7. Amanda says

      October 03, 2022 at 7:00 pm

      5 stars
      I love elote, and this version in a bowl came out so good! The cayenne gave it just the right kick, and it's so, so simple to put together.

      Reply
      • Genevieve says

        October 04, 2022 at 3:58 pm

        Yay, thanks Amanda! So happy you enjoyed it. I love that cayenne, too.

        Reply
    8. Mandy Applegate says

      October 03, 2022 at 4:37 pm

      5 stars
      This recipe is so easy and so delicious! It's healthy, filling, and just plain tasty. I cannot recommend this recipe enough!

      Reply
      • Genevieve says

        October 04, 2022 at 3:58 pm

        Thank you, Mandy!

        Reply
    9. Glenda says

      October 03, 2022 at 4:10 pm

      5 stars
      I love how creamy this delicious corn salad is! Everyone else must have to, because there wasn't a morsel left after our family dinner. Thanks so much for the recipe!

      Reply
      • Genevieve says

        October 04, 2022 at 3:59 pm

        Thank you so much, Glenda! Really happy your family enjoyed it.

        Reply
    5 from 49 votes (40 ratings without comment)

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