ESQUITES WITH HATCH GREEN CHILE
If you're a fan of Mexican Street Corn, you'll love this flavorful twist on the classic: Esquites with Hatch Green Chile. Often referred to as Elote en Vaso or Corn in a Cup, this easy recipe transforms corn into a creamy, zesty, and slightly spicy side dish (or snack) that’s bursting with complementary flavors. Perfect for serving at cookouts, family meals, or enjoying solo, this dish brings bold taste with minimal effort.Recipe by Marcy Inspired.
Video
Ingredients
- 4-6 ears of corn I used 6
- 3 Tbsp. unsalted butter
- ¼ cup chopped red or white onion
- 2 garlic cloves minced
- ¼ cup Hatch green chile chopped (or 2 jalapeños)
- ½ tsp. salt
- equal parts Mayonnaise & Crema Mexicana, I used approx. 1/3 cup of each
- crumbled Cotija cheese
- fresh lime wedges
- red chile powder or Tajin
Instructions
- Use a serrated knife to cut the corn kernels off the cob. Melt butter in a large skillet. Add in corn kernels, cover with lid and let cook five minutes without stirring. Uncover and mix.
- Add in chopped onion, minced garlic, Hatch green chile and salt. Stir and let it continue cooking another 5 to 10 minutes, until corn is fully cooked.
- Remove from stove and place in bowl. Let cool 10 minutes. In separate bowl, whisk together mayonnaise and Crema Mexicana until smooth. Pour desired amount over corn. Add desired amount of Cotija cheese and mix to combine all the ingredients.
- Serve with fresh squeezed lime juice and either red chile powder or Tajin, and enjoy!
Notes
The video and recipe were provided and produced by Marcy Inspired.
