Culinary Cannabis

Elote & Esquites Story
Hello Every One! Thanks for stopping by to check out this recipe for Elote and Esquites, both versions of
Mexican Street corn. The main difference between the two dishes is that one is served on the cob and
the other is served off the cob in a bowl. Cuƫng the kernels from the cob and serving in a bowl with
utensils offer the opportunity to add a couple of additional ingredients, but they are by no means
mandatory.
My husband often requests this recipe when the corn isn’t the best. For example when all that is available is ‘grocery store’ rather than ‘farm stand’ corn. The sauce and toppings are definitely the stars of this show. I have even made it with frozen, defrosted corn (especially if you are doing the Esquites). If
I have left over Esquites, I have used it as a taco or nacho topping or added into a quesadilla.
I was recently in Phoenix and saw multiple Elote & Esquites stands, and, I must say, sampled a few of
their wares, but I stand by my version. It is fairly classic in both the sauce and topping ingredients. I
have taken a few more liberƟes with some additional ingredients in the Esquites, but I think any Mexican
grandma would still recognize the recipe.