Esquites

Directions

  1. 1Heat a large skillet over medium-high heat.
  2. 2Add the butter, fresh corn kernels, garlic, and jalapeño.
  3. 3Cook, stirring occasionally, for 5 minutes.
  4. 4Transfer to a medium mixing bowl.
  5. 5Add the mayonnaise, cotija cheese, cilantro, salt, and lime juice.
  6. 6Add the chili powder and optional ingredients if using.
  7. 7Mix until fully combined.
  8. 8Taste and season with more salt and mayonnaise if desired.
  9. 9Garnish with chili powder to your liking, a lime wedge, and a sprinkle cotija cheese.
  10. 10Serve immediately in individual portions.

Ingredients

  • 4 tablespoons unsalted butter
  • 2 cups fresh corn kernels, cut off the cob (about 4 medium ears of corn)
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, minced (seeds removed if you don't want it spicy)
  • 0.25 cup mayonnaise
  • 0.25 cup crumbled cotija cheese, plus more for garnish
  • 2 tablespoons chopped cilantro
  • 0.5 teaspoon fine salt
  • 2 tablespoons lime juice (about 1 lime)
  • Chili powder, to taste
  • 1 teaspoon paprika, optional
  • 1 teaspoon chili lime seasoning, optional
  • Lime wedges, for garnish

Equipment

large skilletmedium mixing bowl

Tips

  • The amount of chili powder you use is entirely up to you. If you want it extra spicy, I recommend using ground cayenne.
  • To give the esquites a delicious smoky flavor, grill the corn on the cob first. Then, slice the kernels off and add all the mix-ins.
  • If you don’t like cilantro, you can omit it completely, and it will still be delicious!
  • To make your esquites spicy, leave the seeds in the jalapeño. For even more heat, you could also use serrano peppers instead.