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Melted Mexican Street Corn Bowl perfection awaits

Mexican street corn bowl
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Enjoy a delicious Mexican street corn bowl, also known as esquites. This recipe offers a less messy way to enjoy your favorite elote flavors in a convenient bowl, loaded with creamy sauce and tasty toppings.

Ingredients

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  • 2 tablespoons olive oil
  • 4 cups corn kernels (fresh or frozen)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup grated cotija cheese, plus more for topping
  • 2 tablespoons lime juice
  • 1/4 teaspoon chili powder, plus more for topping
  • Salt to taste
  • Fresh cilantro, chopped, for topping
  • Optional: diced jalapeños, crumbled feta cheese

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add corn kernels and cook, stirring occasionally, until tender and lightly browned, about 5-7 minutes.
  3. In a small bowl, whisk together mayonnaise, sour cream, cotija cheese, lime juice, and chili powder until smooth.
  4. Add the corn to a serving bowl.
  5. Pour the creamy sauce over the corn and toss gently to coat.
  6. Season with salt to taste.
  7. Top with additional cotija cheese, chili powder, chopped cilantro, and any optional toppings like jalapeños or feta cheese.

Notes

  • For fresh corn, cut kernels from the cob. If using frozen, thaw before cooking.
  • Adjust the amount of lime juice and chili powder to your preference.
  • Cotija cheese is a salty, crumbly Mexican cheese. If unavailable, feta can be a substitute.

Nutrition

Find it online: https://cookerycourier.com/mexican-street-corn-bowl-recipe/