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Elote and esquites are a popular street food in Mexico and in California. Elote is usually grilled corn, lovingly painted with mayonnaise and then rolled in cotija and sprinkled with chile powder and lime juice. Esquites is sometimes prepared with the same ingredients as elote only with the kernels removed from the cob. Esquites may also be referred to as stewed corn with lime and chile but no mayonnaise.
In this recipe, I grilled the corn first and then removed the kernels from the cob and mixed it together with sour cream, Masa Mole spice blend and lime juice. I then topped it off with crispy tostadas for a cravable snack to soak up and enjoy the end of corn season.