Elotes—the on-the-cob version of Mexican street corn—is 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. 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. For those occasions, I go for esquites, the spoon-ready version of elotes.
'esquites' on Serious Eats
Smokey, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, we char the corn on the stovetop, though a trip to the grill wouldn't hurt.