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Elote in a Bowl (Esquites)

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine Mexican
Servings 4


  • 3 Cups fresh corn kernels (from about 4 ears of corn)
  • 1 Tablespoon avocado oil
  • kosher salt to taste
  • ½ Cup mayonnaise
  • 1 4 Ounce can green chiles
  • 3 Tablespoons cotija cheese
  • 1 Tablespoon fresh lime juice
  • ¼ Teaspoon Ancho chili powder
  • 2 Green onions green parts only, thinly sliced
  • Fresh Cilantro roughly chopped (optional)
  • Jalapeño finely minced (optional)


  • Heat the avocado oil in a large cast iron skillet over medium high heat. Add the corn, season with salt, and cook until softened and well charred; about 10 minutes.
  • Transfer the corn to a large mixing bowl and add the mayo, green chiles, cheese, lime juice, green onions and chili powder. Stir to combine. Taste and adjust seasoning to your liking.
  • Serve right away and enjoy!
Keyword Elotes, Esquites, Mexican Street Corn, Summer Corn