Esquites

Have y’all ever had esquites? It’s like elote, but a lot easier to eat in a bowl. It’s absolutely delicious and so absolutely easy to make, it’ll be your new favorite summer meal.

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their original vegenaise & feta crumbles! They’re so dang good and really send this recipe over the top!

Here’s how you make them! Trust me, they’re so incredibly easy.

  • 2 cups corn (rinsed and drained if using canned, thawed if using frozen, or freshly cut from the cob) 
  • 1-2 serrano peppers (to taste) 
  • 3 tbsp vegan butter 
  • Salt to taste 
  • ¼ cup Follow Your Heart Vegenaise 
  • ¼ tsp cayenne pepper 
  • 1 tsp chili powder 
  • Follow Your Heart Feta Crumbles (to act as queso fresco) 
  • Fresh cilantro 
  • Lime wedges 
  1. In a skillet over medium heat add your butter until melted, then your serrano pepper. Cook for 2-3 minutes until fragrant, then add your corn and salt. Cook for 5-7 minutes then set aside until cool to the touch. 
  2. Add your vegenaise to the cooled corn and mix well until combined. 
  3. Mix your cayenne and chili powder together (use less cayenne if you don’t want it as spicy, or more if you like the heat).
  4. Add to a serving bowl and sprinkle with the chili powder mixture to your liking, then top with feta crumbles, cilantro, and a squeeze of lime! 

But that’s it! Super easy, super delicious, and definitely something amazing to make when you’re in need of some delicious esquites, or really any time, let’s be honest. Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Esquites

Vegan Esquites are so much easier to make than you think!

Author PLVNTFOOD by Brianna Claxton

Ingredients

  • 2 cups corn rinsed and drained if using canned, thawed if using frozen, or freshly cut from the cob
  • 1-2 serrano peppers to taste
  • 3 tbsp vegan butter
  • Salt to taste
  • ¼ cup Follow Your Heart Vegenaise
  • ¼ tsp cayenne pepper
  • 1 tsp chili powder
  • Follow Your Heart Feta Crumbles to act as queso fresco
  • Fresh cilantro
  • Lime wedges

Instructions

  1. In a skillet over medium heat add your butter until melted, then your serrano pepper. Cook for 2-3 minutes until fragrant, then add your corn and salt. Cook for 5-7 minutes then set aside until cool to the touch.
  2. Add your vegenaise to the cooled corn and mix well until combined.
  3. Mix your cayenne and chili powder together (use less cayenne if you don’t want it as spicy, or more if you like the heat).
  4. Add to a serving bowl and sprinkle with the chili powder mixture to your liking, then top with feta crumbles, cilantro, and a squeeze of lime!

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