Vegetarian Esquite
Dive into the irresistible flavors of this **Vegetarian Esquite**, a modern twist on a classic Mexican street food favorite. Charred, smoky grilled corn is the star of this dish, dressed in a creamy blend of tangy lime juice, zesty chili powder, and velvety mayonnaise and sour cream. Complemented by crumbled Cotija cheese, fresh cilantro, and a touch of heat from jalapeño, this esquite is elevated with the addition of creamy diced avocado for a unique, satisfying texture. Ready in just 30 minutes, this vibrant side dish is perfect for potlucks, barbecues, or even as a light, refreshing snack. Serve it warm, chilled, or at room temperature, and garnish with extra cheese and herbs for a crowd-pleasing presentation. If you're in search of vegetarian recipes that deliver on flavor, this esquite is sure to impress!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 5 ears Fresh corn on the cob
- 0.5 cup Mayonnaise
- 0.5 cup Sour cream
- 0.5 cup Cotija cheese, crumbled
- 2 tablespoons Fresh lime juice
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 large Avocado, diced
- 1 medium Jalapeño, finely chopped
Instructions
Preheat your grill or a cast-iron grill pan over medium-high heat.
Remove the husks and silk from the corn ears. Brush each ear lightly with vegetable oil.
Place the corn on the preheated grill, turning occasionally until lightly charred and cooked through, about 10-12 minutes.
Once cooked, remove the corn from the grill and allow it to cool slightly. Then, using a sharp knife, carefully cut the kernels off the ears and transfer them to a large mixing bowl.
In a small bowl, combine the mayonnaise, sour cream, lime juice, chili powder, paprika, salt, and black pepper. Stir well to combine.
Pour the creamy mixture over the grilled corn in the large mixing bowl. Add the crumbled Cotija cheese, chopped cilantro, diced avocado, and chopped jalapeño. Mix gently until well combined.
Taste and adjust seasoning if necessary with additional salt, lime juice, or chili powder.
Serve the esquite warm, at room temperature, or chilled. Garnish with extra Cotija cheese and cilantro if desired.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 42.3 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 657 mg | 51% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2478 mg | 53% | |
*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.
