Grilled Esquites Corn
Serves Up To:
No nutritional info available at this time
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
Chili lime seasoning
Chopped Blue Diamond BOLD Elote Mexican-Style Street Corn Almonds
Place a layer of olive oil on a piece of heavy-duty foil. Add corn and toss to coat.
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.
Stir together crema, mayonnaise, lime juice, chili powder and paprika; add to corn and stir well.
Stir in all remaining ingredients except garnishes, adding salt and chili lime seasoning to taste.
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.
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