In Mexico and cities across the U.S., local street vendors sell delicious, seasoned corn on the cob known as Elote. As much as I love the flavor of Elote, I hate getting corn stuck in my teeth so I normally avoid eating it. Recently, I went to Puesto and saw esquites, elote off of the cob, on their menu. Since then, I have been determined to make my own esquites, with the addition of Trader Joe’s Everything but the Elote Seasoning Blend.
Yield: 4 Side Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
2 tbsp butter
2 cups fresh or frozen corn kernels
1 clove garlic, minced
1/2 tsp kosher salt
1 tsp Everything but the Elote Seasoning Blend (see Note 1)
1/2 lime, juiced
5-10 leaves cilantro, chopped finely
Queso fresco, for serving (optional)
How to Make It
- Heat butter in a skillet over medium-high heat. Once the butter is melted, add corn kernels to the skillet. Sauté for 4 minutes until slightly browned. Add minced garlic and remove from heat when fragrant, about 30 seconds.
- Transfer mixture to a serving bowl and let mixture cool slightly. Add salt, Everything But the Elote Seasoning Blend, lime juice, and cilantro. Mix until combined.
- Serve with queso fresco.
Note 1: Trader Joe’s “Everything But the Elote Seasoning Blend” contains everything you would typically find on elote (a.k.a. esquites, but on the cob) including chile pepper, Parmesan cheese, chipotle powder, cumin, dried cilantro, and sea salt. If you do not have a Trader Joe’s near you, you can add chile powder, chipotle powder, and cumin directly to the esquites, to taste.