Grilled Esquites Corn

Cook Time:





Serves Up To:



Nutrition Information

No nutritional info available at this time


  • 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

  • Sea salt and Mexican chili lime seasoning to taste

  • Garnish:

  • Additional crema

  • Chili lime seasoning

  • Chopped Blue Diamond BOLD Elote Mexican-Style Street Corn Almonds


  1. 1

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

  2. 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. 3

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

  4. 4

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

  5. 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 Almonds Photo

Elote Mexican Street Corn Flavored Almonds

View Product

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