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Esquites
15m
Serves 4
https://www.isabeleats.com/esquites/#wprm-recipe-container-19170
Esquites
https://www.isabeleats.com/esquites/#wprm-recipe-container-19170
15m
Serves 4
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Directions
1
Heat a large skillet over medium-high heat.
2
Add the butter, fresh corn kernels, garlic, and jalapeño.
3
Cook, stirring occasionally, for 5 minutes.
4
Transfer to a medium mixing bowl.
5
Add the mayonnaise, cotija cheese, cilantro, salt, and lime juice.
6
Add the chili powder and optional ingredients if using.
7
Mix until fully combined.
8
Taste and season with more salt and mayonnaise if desired.
9
Garnish with chili powder to your liking, a lime wedge, and a sprinkle cotija cheese.
10
Serve 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 skillet
medium 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.
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