Get ready to elevate your snack game with these 18 creamy esquites recipes that add a delicious twist to the classic Mexican street corn. From spicy chipotle lime to truffle oil and herb, we’ve got you covered with a wide range of flavors to tantalize your taste buds. Whether you’re in the mood for something classic and simple or bold and adventurous, these creamy esquites recipes are sure to satisfy your cravings.
In this article, we’ll be exploring some of the most mouthwatering esquites variations out there, from cheesy and smoky to fruity and spicy. We’ll dive into the world of toppings, seasonings, and cooking methods to bring you the ultimate guide to creamy esquites. So grab a bag of corn, get creative, and let’s start snacking!
Classic Mexican Street Corn Esquites
Experience the vibrant flavors of Mexico with this classic street corn recipe, perfect for a quick and delicious snack or side dish. Fresh corn on the cob is grilled to perfection, slathered in creamy mayonnaise, sprinkled with crumbly cotija cheese, and finished with a squeeze of lime juice.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 1/4 cup grated cotija cheese
– 2 tablespoons unsalted butter, melted
– 1 lime, cut into wedges
– Salt, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred and tender.
3. In a bowl, mix together mayonnaise and melted butter.
4. Slather mayonnaise mixture onto each ear of grilled corn.
5. Sprinkle cotija cheese over the top of each ear.
6. Serve immediately with lime wedges on the side.
Cooking Time: 15-20 minutes
Spicy Chipotle Lime Esquites
Get ready to ignite your taste buds with this spicy and tangy twist on traditional grilled corn. This recipe combines the smoky heat of chipotles in adobo sauce, the brightness of lime juice, and a sprinkle of queso fresco for a delightful flavor profile.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/4 cup chipotle peppers in adobo sauce
– 2 tablespoons fresh lime juice
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Queso fresco or feta cheese, crumbled (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lime juice, olive oil, garlic, salt, and pepper.
3. Add chipotle peppers in adobo sauce and stir to combine.
4. Grill corn for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
5. Brush grilled corn with chipotle-lime mixture during the last minute of grilling.
6. Sprinkle with queso fresco or feta cheese, if desired.
7. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Creamy Avocado Esquites
A creamy twist on traditional Mexican street corn, this recipe combines the richness of avocado with the sweetness of grilled corn.
Ingredients:
– 4 ears of corn, husked and silked
– 2 ripe avocados, mashed
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning frequently, until slightly charred.
3. In a large bowl, whisk together mashed avocado, mayonnaise, lime juice, cumin, and smoked paprika (if using).
4. Once corn is cooked, brush with the avocado mixture and season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve warm.
Cooking Time: 15-20 minutes
Roasted Garlic Parmesan Esquites
Roasted Garlic Parmesan Esquites: A Twist on Classic Grilled Corn
Roasted garlic adds a deep, nutty flavor to this creamy, cheesy corn dish. Perfect as an appetizer or side, Roasted Garlic Parmesan Esquites is sure to become a new favorite.
Ingredients:
– 4-6 ears of corn, husked and silked
– 3 cloves of roasted garlic (see note), minced
– 1/2 cup grated Parmesan cheese
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– Salt and pepper to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning frequently, until slightly charred.
3. In a bowl, mix together minced roasted garlic, Parmesan cheese, mayonnaise, and lime juice.
4. Slather the garlic-Parmesan mixture onto each grilled corn ear.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature, garnished with chopped cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Smoky Bacon and Cheddar Esquites
Elevate your snack game with this addictive recipe that combines the richness of cheddar cheese, the smokiness of bacon, and the crunch of esquites (Mexican street corn).
Ingredients:
– 4 cups fresh or frozen esquites
– 6 slices of thick-cut bacon, diced
– 1/2 cup grated cheddar cheese
– 1 tablespoon olive oil
– 1 lime, juiced
– Salt and pepper to taste
– Optional: cilantro, chili powder, or other desired toppings
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss esquites with olive oil, salt, and pepper on a baking sheet.
3. Roast esquites in the preheated oven for 10-12 minutes, stirring occasionally, until slightly caramelized.
4. Meanwhile, cook diced bacon in a pan over medium heat until crispy. Drain excess fat.
5. Combine cooked esquites with crumbled bacon and grated cheddar cheese. Squeeze lime juice over the top and season with salt and pepper to taste.
6. Serve warm or at room temperature. Add your desired toppings, such as cilantro or chili powder.
Cooking Time: 20-25 minutes
Jalapeño Popper Esquites
Elevate your backyard BBQ game with this addictive and flavorful twist on traditional grilled corn. By incorporating the creamy, cheesy goodness of jalapeño poppers into each ear of corn, you’ll be the star of any outdoor gathering.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup cream cheese, softened
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped jalapeños
– 1 tablespoon lime juice
– Salt and pepper to taste
– Optional: cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, mix together cream cheese, shredded cheddar cheese, and chopped jalapeños until well combined.
3. Brush the grills with lime juice and cook the corn ears for 10-12 minutes, turning occasionally, until slightly charred.
4. Slather each ear of corn with the Jalapeño Popper mixture, making sure to cover the entire surface.
5. Serve immediately, garnished with cilantro leaves if desired.
Cooking Time: 10-12 minutes
Truffle Oil and Herb Esquites
Elevate your snack game with this decadent recipe that combines the earthy richness of truffle oil with the freshness of herbs. Perfect for a quick appetizer or as a side dish.
Ingredients:
– 1 cup frozen corn kernels
– 2 tablespoons truffle oil
– 1 tablespoon unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together truffle oil, butter, garlic, salt, and pepper.
3. Add the corn kernels and toss until well coated.
4. Transfer the mixture to a baking dish and bake for 20-25 minutes or until lightly toasted.
5. Remove from oven and sprinkle with cilantro.
6. Serve warm.
Cooking Time: 20-25 minutes
Buffalo Ranch Esquites
Elevate your snack game with Buffalo Ranch Elotes! This addictive treat combines the rich flavors of buffalo sauce, ranch dressing, and grilled corn on the cob. Perfect for a quick and satisfying meal or as a party favorite.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup buffalo wing sauce
– 1/4 cup ranch dressing
– 1 tablespoon unsalted butter, melted
– Salt and pepper to taste
– Optional toppings: crumbled blue cheese, diced cilantro, or crispy bacon
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred.
3. In a small bowl, whisk together buffalo sauce and ranch dressing.
4. Brush the buffalo-ranch mixture evenly onto each ear of corn.
5. Drizzle melted butter over the top.
6. Season with salt and pepper to taste.
7. Garnish with desired toppings (if using).
8. Serve immediately.
Cooking Time: 10-12 minutes
Poblano and Queso Fresco Esquites
This recipe transforms classic street corn into a flavorful and visually stunning dish, perfect for any gathering. The sweetness of the grilled corn pairs perfectly with the smokiness of the poblanos and the tanginess of the queso fresco.
Ingredients:
– 4 ears of corn, husked
– 2 large poblano peppers, roasted and sliced
– 1/2 cup crumbled queso fresco (Mexican cheese)
– 1 tablespoon olive oil
– Salt to taste
– Optional: lime wedges, cilantro, and chili powder for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush corn with olive oil and season with salt. Grill for 5-7 minutes per side, turning frequently, until slightly charred.
3. Meanwhile, toast the queso fresco by placing it on a baking sheet and heating in oven at 350°F (175°C) for 2-3 minutes, or until slightly softened.
4. Assemble the esquites by spreading toasted queso fresco onto each corn ear, followed by a slice of roasted poblano pepper.
5. Serve immediately, garnished with lime wedges, cilantro, and chili powder if desired.
Cooking Time: 15-20 minutes
Mango Habanero Esquites
Elevate your snack game with this unique fusion of tropical mango and spicy habanero peppers. This sweet and spicy esquite recipe is perfect for those who like a little heat in their snacks.
Ingredients:
– 1 cup cooked corn kernels (fresh or frozen, thawed)
– 1/2 cup diced fresh mango
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1 habanero pepper, seeded and finely chopped
– Salt to taste
– 1 tablespoon unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together corn kernels, mango, cilantro, lime juice, honey, and habanero pepper.
3. Add salt to taste, then stir in the butter until melted and well combined.
4. Transfer the mixture to a baking dish or cast-iron skillet.
5. Bake for 15-20 minutes or until the mixture is lightly toasted and fragrant.
6. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Cilantro Lime Shrimp Esquites
A vibrant and flavorful Mexican-inspired dish, Cilantro Lime Shrimp Esquites is a perfect combination of succulent shrimp, crunchy esquites (grilled corn), and the brightness of cilantro and lime.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups grilled or boiled esquites (corn)
– 1/4 cup freshly chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon ground cumin
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Add the shrimp and toss to coat; set aside.
4. Grill the esquites for 5-7 minutes, turning occasionally, until slightly charred.
5. Meanwhile, cook the shrimp for 2-3 minutes per side, or until pink and cooked through.
6. Toss the grilled corn with cilantro and lime juice; season to taste.
7. Serve the shrimp atop the esquites and garnish with additional cilantro if desired.
Cooking Time: 15-20 minutes
Grilled Corn and Cotija Esquites
Grilled Corn and Cotija Esquites Recipe
Elevate your summer gatherings with this simple yet flavorful Mexican-inspired appetizer. Grilled corn smothered in a creamy Cotija cheese mixture is sure to please!
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 1/4 cup crumbled Cotija cheese
– 1 tablespoon lime juice
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred.
3. In a bowl, mix together mayonnaise, Cotija cheese, lime juice, paprika, salt, and pepper.
4. Once corn is cooked, brush the Cotija mixture evenly onto each ear of corn.
5. Garnish with fresh cilantro leaves and serve warm.
Cooking Time: 10-12 minutes
Chili Lime Esquites with Tajín
Get ready to add some excitement to your snack time with this easy-to-make Chili Lime Esquites with Tajín recipe!
Ingredients:
– 1 cup of fresh corn kernels (or 4-5 ears of corn, husked and silked)
– 1/4 cup of chili powder
– 1 tablespoon of lime juice
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 2 tablespoons of vegetable oil
– Tajín seasoning (available at most grocery stores or online)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together chili powder, lime juice, salt, and black pepper.
3. Add the corn kernels to the bowl and toss until evenly coated with the spice mixture.
4. Line a baking sheet with parchment paper and brush with vegetable oil.
5. Spread the corn mixture onto the prepared baking sheet in a single layer.
6. Roast for 15-20 minutes or until slightly caramelized, stirring occasionally.
7. Remove from oven and sprinkle with Tajín seasoning to taste.
Cooking Time: 15-20 minutes
Pumpkin Seed and Pepita Esquites
This recipe combines the nutty flavor of pumpkin seeds with the rich, buttery taste of roasted pepitas (pumpkin seeds) to create a addictive snack perfect for movie nights or game-day gatherings.
Ingredients:
– 1 cup pumpkin seeds
– 1/2 cup pepitas (pumpkin seeds)
– 2 tablespoons olive oil
– Salt, to taste
– Optional: lime wedges and chili powder for added flavor
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss pumpkin seeds and pepitas with olive oil and salt in a bowl until well coated.
3. Spread the seed mixture on a baking sheet lined with parchment paper.
4. Roast for 10-12 minutes or until fragrant and slightly browned, stirring occasionally.
5. Remove from oven and let cool completely.
6. Serve warm or at room temperature, garnished with lime wedges and chili powder if desired.
Cooking Time: 10-12 minutes
Elote-Style Esquites with Crema
This recipe transforms traditional esquites (Mexican-style grilled corn) into a decadent treat by adding a rich and creamy crema. Perfect for a summer evening or as a side dish for your next fiesta.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup crema (or heavy cream)
– 2 tablespoons unsalted butter, softened
– 1 teaspoon lime juice
– 1/4 teaspoon salt
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred and tender.
3. In a small bowl, mix together crema, butter, lime juice, salt, cumin, and smoked paprika (if using).
4. Brush the crema mixture evenly onto each grilled corn ear.
5. Serve immediately, garnished with fresh cilantro leaves.
Cooking Time: 10-12 minutes
Black Bean and Corn Esquites
This recipe combines the sweetness of grilled corn with the savory flavor of black beans, all wrapped up in a convenient skewer. Perfect for summer gatherings or as a quick snack.
Ingredients:
– 1 cup cooked black beans
– 4 ears of corn, husked and silked
– 2 tablespoons olive oil
– 1 lime, juiced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded cheese, cilantro
Instructions:
1. Preheat grill to medium-high heat.
2. Cut corn kernels from the ears of corn and place in a bowl with black beans.
3. Drizzle olive oil over the mixture and toss to combine.
4. Season with cumin, salt, and pepper to taste.
5. Thread corn and bean mixture onto skewers, leaving a small space between each piece.
6. Grill for 10-12 minutes, turning occasionally, until slightly charred.
7. Squeeze lime juice over the esquites before serving.
Cooking Time: 15-18 minutes
Vegan Coconut Milk Esquites
Elevate your snack game with this creamy and delicious vegan coconut milk esquites recipe! This Mexican-inspired treat is perfect for a quick pick-me-up or as a side dish to your favorite meals.
Ingredients:
– 1 cup frozen corn kernels
– 1/2 cup unsweetened coconut milk
– 1 tablespoon olive oil
– 1 teaspoon lime juice
– Salt, to taste
– Optional: chili powder, garlic powder, or cilantro for added flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together coconut milk and lime juice until smooth.
3. Add the frozen corn kernels, olive oil, and salt to the bowl. Stir until well combined.
4. Spread the mixture onto a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until the corn is tender and slightly caramelized.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Charred Corn and Red Pepper Esquites
Esquites are a popular Mexican street food snack, typically consisting of grilled corn on the cob smothered with creamy toppings. This recipe elevates the classic by adding charred red peppers for an explosion of smoky sweetness.
Ingredients:
– 4 ears of corn, husked and silked
– 2 red bell peppers
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Optional: crumbled cotija cheese, chopped cilantro, or diced onions for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning occasionally, until lightly charred.
3. Place red bell peppers on the grill and cook for 15-20 minutes, turning frequently, until charred and blistered.
4. Slather grilled corn with mayonnaise, lime juice, and ginger.
5. Chop charred red peppers into small pieces and add to corn.
6. Season with salt and pepper to taste.
7. Garnish with desired toppings (if using).
8. Serve immediately and enjoy!
Cooking Time: 30-40 minutes
Summary
Get ready to elevate your snack game with these 18 creamy esquites recipes that add a twist to the classic Mexican street corn dish. From spicy chipotle lime to truffle oil and herb, there’s something for every taste bud. Try roasting garlic parmesan esquites or smoky bacon and cheddar esquites for a savory flavor. For a sweet and spicy kick, go for mango habanero esquites. And for a vegan option, try creamy coconut milk esquites. Whatever your taste, there’s an esquites recipe to satisfy your cravings.
