Elotes and esquites are popular Mexican dishes made from fresh corn. Elotes is served on the cob, smeared with mayonnaise, Cotija cheese, and various toppings. Esquites, on the other hand, involves removing corn kernels from the cob, mixing with similar ingredients, and serving it as a salad. Both dishes utilize grilled corn for a smoky flavor, though boiled corn or canned corn can also be used. They can be enhanced with additional toppings, offering different presentations, making them staples in Mexican street food culture.
Elotes closely resembles the corn on the cob you might slather in butter and salt, because it's still served on the cob with the mayonnaise, cheese, and other additions smothered all over the outside of the corn.
The dish becomes esquites when the corn kernels are removed from the cob, mixed with the other ingredients, and served more like a salad.
Both are standard street foods served in cities and towns around Mexico, and you can find them at Mexican eateries here in the U.S., too.
To make elotes, mayo is slathered all over the corn on the cob, then Cotija cheese crumbled onto the creamy condiment.
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