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Grilled Esquites Corn

Cook Time:
10 Minutes
Difficulty:
Easy
Serves Up To:
6 Servings

Nutrition Information

No nutritional info available at this time.

Ingredients

Dip:

  • Olive Oil
  • 4 cups fresh or frozen, thawed corn kernels
  • 2 tablespoons Mexican Crema
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup minced red onion
  • 3 tablespoons grated Cotija cheese, or to taste
  • 3 tablespoons chopped fresh cilantro
  • 1 small jalapeno pepper, stemmed, seeded and minced
  • Blue Diamond Sea Salt Almonds and Mexican chili lime seasoning to taste

Garnish:

Directions

  1. Place a layer of olive oil on a piece of heavy-duty foil. Add corn and toss to coat.

  2. Place on a grill over high heat and cook for 5 to 10 minutes or until corn is lightly browned, stirring occasionally. Remove and let cool. Transfer to a large bowl to cool slightly.

  3. Stir together crema, mayonnaise, lime juice, chili powder and paprika; add to corn and stir well.

  4. Stir in all remaining ingredients except garnishes, adding salt and chili lime seasoning to taste.

  5. Serve warm, at room temperature or chilled with a drizzle of crema
    and a sprinkle of chili lime seasoning.

    Recipe tip:
    For extra flavor and crunch, stir additional chopped almonds into the esquites.

Made with these products:

Elote Mexican Street Corn Flavored Almond
Elote
View Product

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