The simplest elements of a meal, those unassuming side dishes that are all too often overshadowed by flashier, more expensive, or more complex mains, serve up far more nuance than they’re given credit for. A perfect example of this is the humble ear of corn. As summer marches on and those golden yellow kernels swell larger, juicier, and sweeter underneath the hot sun, truly sumptuous fresh corn is a rare treat despite its ubiquity. That’s because few cooks truly value this starchy staple as more than just plate filler. A whole world of flavor can be found within those pale green husks, just beyond the tangled forest of corn silk, if only one knows how coax it out.

What’s the difference between elotes and esquites?

Finesse is the key to letting such a pared-down dish shine, accentuating the inherent flavor of is base ingredients without covering them up with a heavy-handed smattering of seasonings. Elote, is served up straight on the cob while esquites are sheared off and mixed up as “corn in a cup”.

The concept is hardly a new one, appearing as classic Mexican street food for countless decades, and yet it’s still nearly impossible to find a vegan rendition to indulge in. Mayonnaise, sour cream, and/or cheese typically binds the creamy corn concoction together; an easy fix for the home cook, but good luck finding an accommodating eatery.

How do you make the best elote or esquites?

Start with sweet corn at the height of its growing season, prepared soon after it’s picked, and you can’t go wrong. Consider what follows more of a reminder to reconsider corn this summer, giving it a place of honor on the plate. Tweak seasonings as your heart desires; you truly can’t go wrong with either a spicier or subtler blend.

Do me a favor, would you? Stop taking corn for granted this summer and at long last, do the common cob proper justice with at least one big batch of elote or esquites.

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Yield: Makes 6 – 8 Servings

Elote or Esquites

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Grilled corn smeared with a creamy, spice spread is about the height of summertime flavor ecstasy. Cut those kernels off the cob, and you have esquites instead. Either way, it's an absolute must when fresh corn is abundant.

Ingredients

• 8 Ears Sweet Corn, Husked
• 2 Tablespoons Olive Oil
• 1 Cup Raw Cashews, Soaked for 3 Hours and Thoroughly Drained
• 1 Clove Garlic, Roughly Chopped
• 1/4 Cup Lime Juice
• 3 Tablespoons Nutritional Yeast
• 1 Teaspoon Light Agave Nectar
• 1 Teaspoon Smoked Paprika
• 1/2 Teaspoon Cayenne Pepper
• 1/2 Teaspoon Salt
• 1/2 Cup Water
• 1/4 Cup Fresh Cilantro, Minced
• Chili Powder, to Garnish (Optional)

Instructions

1. It’s easiest if you can simply toss the corn on a hot grill, but you can also take it indoors by heating up a large griddle over high heat. Depending on the size of your cooking surface, you may need to work in batches since the corn must make full contact directly with the surface of the vessel. Lightly brush the corn with oil and grill the corn until lightly charred, turning as needed. This process should take approximately 10 minutes, but let the color of the corn serve as your guide. Set aside to cool.
2. While the corn cools, turn your attention to the creamy accompaniment. Place the cashews, garlic, and lime juice in food processor, and pulse to combine. Pause to scrape down the sides of the bowl with your spatula so that the nuts are all fairly well broken down. Add in the nutritional yeast, agave, paprika, cayenne, and salt, pulsing to incorporate. Allow the motor to run while slowly drizzling in the water, blending thoroughly. The sauce should still be a bit coarse in texture, as the small pieces of cashew that remain will more closely emulate the traditional curds of cotija cheese.
3. If making esquites, cut the kernels off of the corn cobs and place them in a large bowl. Pour the cashew sauce on top and mix thoroughly. Add in the fresh cilantro, tossing to combine. Divide the elote into 6 – 8 cups and top with a sprinkle of chili powder, if desired.
4. For elote, simple smear the cashew sauce all over the corn on the cobs, sprinkle with cilantro and chili powdeer if desired.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Wholesome, Organic Blue Agave, 44 oz (1.25 kg)
• 
  KAL, Nutritional, Yeast Flakes, Unsweetened, 12 oz (340 g)
• 
  Now Foods, Real Food Organic, Whole, Raw Cashews, Unsalted, 10 oz (284 g)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 213Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 148mgCarbohydrates: 24gFiber: 4gSugar: 5gProtein: 7g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.