@foodmymuse: Street Corn Pops? Paletas? Skewers? IDK but they are AMAZING. The combination of the sweet corn, smoky salsa macha and lemony crema is sublime. I grew up in Mexico so esquites are OBVIOUSLY the inspo behind these but to me esquites have to be in the vasito with the caldito 🤣 and warm. When I filmed these I was having a ROUGH day and although they didn't fix my issue they def made me forget it. Ingredients: * 4 ears of corn (cut in half width wise, and then in half lengthwise. You will get 16 Corn Pops) * 1/3 cup clarified butter. * 3 tbsp olive oil. * 2 tbsp salsa macha or chili crisp + more for topping. * 2 tsp smoked paprika. * 1 tsp dried oregano. * 1/4 tsp coriander. * Kosher salt to taste. * 2 oz cream cheese. * 1/4 cup sour cream. * 2 tbsp Japanese mayo. * 1 lemon (zest) + a tiny splash of the juice (about 1/2 tsp). * Parmigiano reggiano to taste. * Chives to taste. * Cilantro to taste. Directions: 1. Add your sheet pan to a preheated oven (450F) while you prep your corn. 2. Mix the clarified butter with olive oil and add a pinch of salt. 3. Brush some of the butter and oil onto the sheet pan and arrange your corn on it kernels side up. 4. To the remaining butter and oil add the salsa macha, oregano, coriander, paprika and adjust salt. 5. Bake at 450 for 25-35 min or until deeply golden. You could broil for 2-3 min for a light char. 6. Brush the spicy butter generously and return it to the oven for another 10 min. 7. Whisk together the cream cheese, sour cream, mayo, lemon zest and juice until smooth. 8. Add parm on them and stab with a skewer. 9. Drizzle the cream, add chives, cilantro, more salsa macha and that’s it. #streetcorn #elote #cornrecipes

Nadia Aidi

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Thursday 16 April 2026 17:11:50 GMT