Here’s our inspiration for Esquites with Hatch Chile.
A favorite street food vendors sell in parts of Mexico and here in Southern California is corn in a cup with mayonnaise and Mexican cream. This is called “elote en vaso” or also commonly known in Spanish as Esquites. We’ve taken the basic recipe and punched it up with a hot Hatch chile and crumbled Cheetos. Now, you too can make Esquites with Hatch Chile at home.
Esquites with Hatch Chile
Prep Time: 5 minutes
Cook Time: 15 minutes
4 ears of corn, husked and silks removed (about 4 cups of kernels)
1 Hot Hatch Chile, minced
2 limes, juiced
3 tablespoons mayonnaise
6 tablespoons Crema Mexicana
1/4 cup chopped fresh epazote
5 ounces Cotija Cheese, crumbled
Salt and pepper, to taste
chili powder or Ground Cheetos
- Preheat your grill. Lightly grease the corn with oil or butter. Grill until nicely charred, but not burnt, on all sides. Once cool enough to handle, cut the corn kernels off the cob.
- In a large mixing bowl combine the lime juice, mayonnaise and Crema Mexicana Agria. If you prefer a thinner cream mixture add more lime juice and/or cream.
- Mix in the Hatch chile, corn and epazote. Divide between 4-6 bowls/cups.
Garnish with crushed Cheetos or sprinkle some chili powder on top.