Esquites
Directions
- 1Heat a large skillet over medium-high heat.
- 2Heat a large skillet over medium-high heat.
- 3Heat a large skillet over medium-high heat.
- 4Add the butter, fresh corn kernels, garlic, and jalapeño.
- 5Add the butter, fresh corn kernels, garlic, and jalapeño.
- 6Add the butter, fresh corn kernels, garlic, and jalapeño.
- 7Cook, stirring occasionally, for 5 minutes.
- 8Cook, stirring occasionally, for 5 minutes.
- 9Cook, stirring occasionally, for 5 minutes.
- 10Transfer to a medium mixing bowl.
- 11Transfer to a medium mixing bowl.
- 12Transfer to a medium mixing bowl.
- 13Add the mayonnaise, cotija cheese, cilantro, salt, and lime juice.
- 14Add the mayonnaise, cotija cheese, cilantro, salt, and lime juice.
- 15Add the mayonnaise, cotija cheese, cilantro, salt, and lime juice.
- 16Add the chili powder and optional ingredients if using.
- 17Add the chili powder and optional ingredients if using.
- 18Add the chili powder and optional ingredients if using.
- 19Mix until fully combined.
- 20Mix until fully combined.
- 21Mix until fully combined.
- 22Taste and season with more salt and mayonnaise if desired.
- 23Taste and season with more salt and mayonnaise if desired.
- 24Taste and season with more salt and mayonnaise if desired.
- 25Garnish with chili powder to your liking, a lime wedge, and a sprinkle cotija cheese.
- 26Garnish with chili powder to your liking, a lime wedge, and a sprinkle cotija cheese.
- 27Garnish with chili powder to your liking, a lime wedge, and a sprinkle cotija cheese.
- 28Serve immediately in individual portions.
- 29Serve immediately in individual portions.
- 30Serve immediately in individual portions.
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons unsalted butter
- 4 tablespoons unsalted butter
- 2 cups fresh corn kernels, cut off the cob (about 4 medium ears of corn)
- 2 cups fresh corn kernels, cut off the cob (about 4 medium ears of corn)
- 2 cups fresh corn kernels, cut off the cob (about 4 medium ears of corn)
- 2 cloves garlic, minced
- 2 cloves garlic, minced
- 2 cloves garlic, minced
- 1 jalapeño pepper, minced (seeds removed if you don't want it spicy)
- 1 jalapeño pepper, minced (seeds removed if you don't want it spicy)
- 1 jalapeño pepper, minced (seeds removed if you don't want it spicy)
- 0.25 cup mayonnaise
- 0.25 cup mayonnaise
- 0.25 cup mayonnaise
- 0.25 cup crumbled cotija cheese, plus more for garnish
- 0.25 cup crumbled cotija cheese, plus more for garnish
- 0.25 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped cilantro
- 0.5 teaspoon fine salt
- 0.5 teaspoon fine salt
- 0.5 teaspoon fine salt
- 2 tablespoons lime juice (about 1 lime)
- 2 tablespoons lime juice (about 1 lime)
- 2 tablespoons lime juice (about 1 lime)
- Chili powder, to taste
- Chili powder, to taste
- Chili powder, to taste
- 1 teaspoon paprika, optional
- 1 teaspoon paprika, optional
- 1 teaspoon paprika, optional
- 1 teaspoon chili lime seasoning, optional
- 1 teaspoon chili lime seasoning, optional
- 1 teaspoon chili lime seasoning, optional
- Lime wedges, for garnish
- Lime wedges, for garnish
- 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.