A less messy, no-grill-required way to enjoy all the flavors of Mexican elotes.
are a staple on my balcony grill over the summer. It's about as easy and inexpensive a dish as you can think of, and there is nothing—really, nothing—that'll get snatched up and eaten as fast as a hot plate of 'em. I'll usually count on making at least an ear and a half per person.
But there are times when a more...demure approach must be taken. When there are prim and proper aunts or brand-new ties involved, for instance. On those occasions, I go for esquites, the spoon-ready version of elotes. Personally, I tend to make esquites when I don't want to bother firing up the grill, because, truth be told, it's just as tasty and easy to make indoors as it is out. The key to cooking esquites indoors is to remove the corn kernels from the cob , letting them sit in place until the sugars caramelize and a deep, dark char develops, before tossing and letting them char again.
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