8/25/2022 | By Breana Killeen

Elote, aka Mexican street corn, is grilled corn on the cob, smothered in a creamy mayo sauce, seasoned with chili powder, cheese, and lime. Esquites is served in a bowl, instead, for all of the flavor but less mess. Serve this flavorful corn bowl along with additional sides at your barbecue.

To take advantage of seasonal fresh corn, grill extra corn – use the corn on the cob immediately, setting four aside for the esquites.

Mexican Corn (Esquites)

Serves 6

Active Time: 20 minutes

Total Time: 20 minutes

Elote – Mexican street corn – is grilled corn on the cob with mayo sauce, chili powder, cheese, and lime. Esquites is the same but in a bowl. Serve this flavorful corn bowl along with additional sides at your barbecue.


  • 4 large ears corn, husked
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 scallion, sliced
  • 3/4 cup crumbled Cotija cheese or queso fresco, plus more for garnish
  • 1/4 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • Pinch of chipotle chile powder


  1. Preheat grill to medium-high.
  2. Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.
  3. Meanwhile, whisk mayonnaise, sour cream, scallion, cheese, lime zest, lime juice, salt and chile powder in a medium bowl.
  4. Cut the kernels from the cobs. Add to the bowl and toss to combine to create your delicious, no-mess esquites.

Thoroughly savor your esquites y elote by learning the many health benefits of corn.

Recipe nutrition per serving: 154 Calories, Total Fat: 10 g, Saturated Fat: 4 g, Cholesterol: 19 mg, Carbohydrates: 14 g, Fiber: 2 g, Total Sugars: 5 g, Protein: 5 g, Sodium: 348 mg, Potassium: 219 mg, Iron: 0 mg, Folate: 32 mcg, Calcium: 128 mg, Vitamin A: 312 IU, Vitamin C: 6 mg.

Two other delightful uses for fresh corn:

Chilled Zucchini and Corn Soup

Slather your corn on the cob with Middle Eastern flavors

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Breana Killeen

Breana Lai Killeen, M.P.H., RD, is EatingWell's former test kitchen & editorial operations manager, where she oversaw the development, production and nutrition analysis of 500-plus recipes per year and helped manage day-to-day operations to keep everything running smoothly. Breana has a master's degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust-trained sommelier and a registered dietitian. When she's not cooking or chasing toddlers, you can find her out on her farm wrangling 150 chickens, 8 cows, 2 dogs and her tractor-loving husband.