Grilled Esquites Corn
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled corn kernels topped with a creamy Mexican sauce, cotija cheese, and chiles. Smoky, creamy, spicy, and fresh. A modern take on elote that's easier to eat as a side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Olive Oil
- 4 cups fresh or frozen, thawed corn kernels
- 2 tablespoons Mexican Crema
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 cup minced red onion
- 3 tablespoons grated Cotija cheese, or to taste
- 3 tablespoons chopped fresh cilantro
- 1 small jalapeno pepper, stemmed, seeded and minced
- sea salt and Mexican chili lime seasoning to taste
- Additional crema
- Chili lime seasoning
- Chopped Blue Diamond Elote Flavored Almonds
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 10m
- Sodium
- 174mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 317mg
- Calcium
- 58mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 174MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.