Ranch Style Elote Esquites Mexican Corn 3 Ways Rsc
Elevate your street food game with this vibrant Ranch Style Elote Esquites Mexican Corn, served 3 irresistible ways! This recipe transforms tender sautéed corn into a creamy, tangy delight with a rich blend of mayonnaise, sour cream, and ranch seasoning, topped with crumbled Cotija cheese, fresh cilantro, and a zing of lime. Perfect as a versatile side dish or crowd-pleasing appetizer, it offers three exciting variations: smoky bacon crumbles, creamy diced avocado, or bold charred poblano pepper. Ready in just 25 minutes, this easy esquites recipe is packed with classic Mexican flavors and customizable toppings for a dish that's guaranteed to impress. Serve it warm or at room temperature, and let the fiesta begin!
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Recipe Information
Ingredients
- 4 ears Fresh corn on the cob (kernels removed)
- 2 tablespoons Butter
- 1 cup Mayonnaise
- 1 cup Sour cream
- 2 tablespoons Ranch seasoning mix
- 1 cup Cotija cheese (crumbled)
- 0.25 cup Cilantro (chopped)
- 2 whole Lime (cut into wedges)
- 1 teaspoon Chili powder
- 2 teaspoons Hot sauce (optional)
- 3 slices Cooked bacon (crumbled, for variation 1)
- 1 whole Avocado (diced, for variation 2)
- 1 whole Charred poblano pepper (diced, for variation 3)
Instructions
Using a sharp knife, carefully cut the kernels off the cob from each of the 4 ears of fresh corn. Set the kernels aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the corn kernels and sauté for 10 minutes, stirring often, until they are tender and slightly caramelized.
In a mixing bowl, combine 1 cup of mayonnaise, 1 cup of sour cream, and 2 tablespoons of ranch seasoning mix. Stir until smooth.
Transfer the cooked corn to a large serving bowl and let it cool slightly. Once cooled, fold the ranch mayo mixture into the corn until it's evenly coated.
Add 1 cup of crumbled Cotija cheese, 1/4 cup of chopped cilantro, and 1 teaspoon of chili powder. Mix gently to combine.
Squeeze the juice of 1 lime over the esquites and stir. Serve with additional lime wedges on the side.
For variation 1, stir in 3 slices of crumbled cooked bacon for a smoky twist.
For variation 2, gently fold in 1 diced avocado for a creamy addition.
For variation 3, mix in 1 diced charred poblano pepper for a bold, roasted flavor.
Top your esquites with additional Cotija cheese, a drizzle of hot sauce (optional), and more chopped cilantro, if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
4195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.1 g | 424% | |
| Saturated Fat | 93.8 g | 469% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 5114 mg | 222% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 57.7 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1228 mg | 94% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3553 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
