Mexico is a very special place to me, like it is to so many people.
If you ever have the opportunity to go, go! It’s a beautiful place with beautiful people and the most amazing, flavorful food!
And with that said, I am so grateful to know and love the magical Elote. I remember when I first tried Esquites, pretty much the same situation as Elote but in a cup served with a spoon... my little teeth we’re so excited!
I love the flavors so much of this... but ya know I had to go and stuff it in a roasted jalapeño. Cause y’all know, a little spicy kick is just my style. But you don’t have to do all that, you can just eat it straight up- which I do highly recommend! Enjoy y'all!
Esquites Stuffed Jalapeños
Makes: 10 Stuffed Jalapenos
recipe by: Krysten Jorgensen, aka The Daily Kale
3 cups corn
2 tbsp sour cream
2 tbsp mayo
1 tbsp lime juice (to taste)
1/8 tsp Garlic powder
1/8 tsp Chipotle powder
1/8 tsp Chili powder
3 tbsp cotija cheese (and more for topping)
2 tbsp Cilantro (chopped)
2 tbsp Scallions (chopped)
5 Jalapeños (Optional)
Notes * You will probably have extra Esquites left over since the size of Jalapenos varies. But it's awesome by itself! :)
* To make this vegan, sub the mayo and sour cream for a vegan alternative. A vegan feta cheese would be the closest similar cheese to cotija.