Tag Archives: Elote

Mexican Street Corn & Chicken Chowder

It’s one of those weird weather times of year…Is it hot out?  Is it cold??  Will it be both of those in just one single day?  Yep!  Yep!  Yep!

So while in the daytime I am craving my favorite warm, grilled spicy Mexican corn on the cob, I’m not about to go stand out in the cool evening rain to attempt it.  What’s my solution?  This simple recipe of course!

As I stated just above, I’m all about Mexican street corn.  I’ll take it on the cob (elote) or in a cup (esquites) and now I’ll take it out of my slowcooker in chowder form!  The added shredded chicken in my recipe helps to hearty up this meal and the garnishment of queso fresco, lime, cilantro and chili powder make this legit!  You can’t eat just one bowl, promise!!

*Vegetarian?  Simply omit the chicken and prepare as written.

*The sautéing of the onions/garlic and roasting of the corn is optional, as you can add straight to the slowcooker.  However, you’ll REALLY enhance the flavors of the chowder by doing this one extra step.   The 5 minutes it takes is worth it friends!

The Starting Lineup

  • 2 lbs chicken breasts or thighs
  • 2 cans sweet cream corn
  • 1 cup fresh or frozen sweet corn
  • 1 white onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth (low-sodium)
  • 2 cups half & half (16oz)
  • 2 cups shredded cheese (I.e. Mexican, Colby, jack)
  • 1 can green chiles, undrained 
  • 1/2 packet taco seasoning (low-sodium)
  • 1 tbsp evoo


  • Crumbled queso fresco
  • Cilantro
  • Chili powder
  • Mexican crema (like a thinned sour cream)
  • Jalapeños 
  • Lime wedges
  • Mexican hot sauce (i.e. Tapatio)

If you read the opening paragraph to this recipe, you would have noticed the key words ‘simple‘ and ‘easy‘.   So follow along closely 😉 ….

Heat a the extra virgin olive oil in a skillet over medium heat.  Add in the onions and sauté for 3-5 minutes, till slightly soft and translucent.  Add in garlic and cook for 30-60 sceconds.  Pour the onion/garlic mix into your slow cooker sprayed with a bit of non-stick spray.

In that same pan, crank up the heat a bit and pour in the cup of frozen corn.  Toss and allow to blacken just slightly and then also add to the slow cooker.

Next, add all the remaining ingredients (except the garnishes) to the slow-cooker and stir to just combine.  Cover and set on low for 6-7 hours.  When finished cooking, remove the lid and shred the chicken with two forks.

Ladle into bowls and top with the crumbled cheese, cilantro, chili powder and a squeeze of lime.  Enjoy!!

Lakeside Esquites 

Growing up in in Arizona & San Diego, now living in Tejas and visiting the real deal Mexico..Esquites is a great ‘thing’ and like dessert for me.  It’s creamy, it’s sweet, it’s spicy, great with a cerveza, & an all around treat!

Mexican Street Corn is crazy easy to make, not too much involved, but what is there is complex enough for the best of them!!

All who know me, know I love and enjoy cooking for my friends..but given we live lakeside, I also like casual meals and snacks too..this one is great on the dock, trust me!

The Starting Lineup

  • 6 ears of corn, husked and silks removed
  • 3/4 cup of Mexican sour cream or crema 
  • 5 Tbsp butter, softened unsalted
  • 1/4 cup cotija or queso fresco cheese, crumbled
  • Kosher salt
  • Ground chili powder
  • Cilantro, roughly chopped
  • Lime wedges
  • Awesome white mini-cup and plastic spoon optional, it’s authentic in my hood! 😉

Preheat your oven to 450 degrees.

We’ll start this street vendor delicacy by cleaning up the corn.  Remove the husks and silk the best that you can..if you have the teensiest bit of ‘silk’ left, no crime has been commited.  Place the corn cobs onto a baking sheet and spray or coat lightly with oil and salt.

Turn the oven up to broil now.  Place your tray of corn about 6″ under the broiler and let cook and brown!  Check frequently and turn corn often.
 Remove from your oven once cooked (but still crisp, about 10-15 minutes).  Let sit until cool enough to touch.  They’re pretty dang hot at this point!

Meanwhile, in a large bowl add in your softened butter and sour cream/crema.

Cut the corn kernels off of the cob and scrape into your large bowl.  Once all cobs are done, mix well to evenly distribute the cream, butter and corn.

   Now you’re welcome to serve this however your heart desires..as a ‘casserole’ with all garnishes atop the large bowlful or individually in cute cups.  Top either with a healthy dose of ground chili powder, crumbled dry Mexican cheese, chopped cilantro and a lime wedge for squeezin’!

Today, I went with individual servings…luckily for myself, #HEB grocery store had the perfect white “street” style cups on sale!!  Yep!  I also had red plastic spoons on hand from Parker’s 2nd birthday party.  All that combined and the garnish…the most PERFECT Esquites (Street Corn) this side of Mexico!  We’re ready for cocktails and the lake!

*Absolutely feel free to grill or boil your corn!  You can even use frozen cobs or frozen kernels in general on a baking sheet or sauté pan! 🙂

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