Esquite

Serves 1
facebook.com

Directions

  1. 1Cook the corn inside a skillet or on a barbecue, making sure to cover them up so that the steam can cook them well.
  2. 2Cook the corn inside a skillet or on a barbecue, making sure to cover them up so that the steam can cook them well.
  3. 3Cook the corn inside a skillet or on a barbecue, making sure to cover them up so that the steam can cook them well.
  4. 4Wash the corn and cut the kernels off the cob into a bowl.
  5. 5Wash the corn and cut the kernels off the cob into a bowl.
  6. 6Wash the corn and cut the kernels off the cob into a bowl.
  7. 7Chop up a small piece of onion and two pieces of garlic.
  8. 8Chop up a small piece of onion and two pieces of garlic.
  9. 9Chop up a small piece of onion and two pieces of garlic.
  10. 10Cut half a jalapeno; remove the seeds for less spice.
  11. 11Cut half a jalapeno; remove the seeds for less spice.
  12. 12Cut half a jalapeno; remove the seeds for less spice.
  13. 13Place a skillet on medium heat and add about two tablespoons of butter, then melt it down.
  14. 14Place a skillet on medium heat and add about two tablespoons of butter, then melt it down.
  15. 15Place a skillet on medium heat and add about two tablespoons of butter, then melt it down.
  16. 16Once the butter melts, add the onions, garlic, and jalapeno, then sauté for two to three minutes.
  17. 17Once the butter melts, add the onions, garlic, and jalapeno, then sauté for two to three minutes.
  18. 18Once the butter melts, add the onions, garlic, and jalapeno, then sauté for two to three minutes.
  19. 19Add the corn to the skillet.
  20. 20Add the corn to the skillet.
  21. 21Add the corn to the skillet.
  22. 22Add about a teaspoon of salt.
  23. 23Add about a teaspoon of salt.
  24. 24Add about a teaspoon of salt.
  25. 25Add about two cups of water (for six to eight ears of corn).
  26. 26Add about two cups of water (for six to eight ears of corn).
  27. 27Add about two cups of water (for six to eight ears of corn).
  28. 28Place a lid on the skillet and then uncover it and cook for about two more minutes.
  29. 29Place a lid on the skillet and then uncover it and cook for about two more minutes.
  30. 30Place a lid on the skillet and then uncover it and cook for about two more minutes.
  31. 31Once cooked, add the corn to a bowl. You can choose to leave the liquid in or take it out.
  32. 32Once cooked, add the corn to a bowl. You can choose to leave the liquid in or take it out.
  33. 33Once cooked, add the corn to a bowl. You can choose to leave the liquid in or take it out.
  34. 34Crumble the cotija cheese with a fork (or grate if preferred).
  35. 35Crumble the cotija cheese with a fork (or grate if preferred).
  36. 36Crumble the cotija cheese with a fork (or grate if preferred).
  37. 37Add about a tablespoon of mayo per corn (for six to eight ears of corn) and spread it on.
  38. 38Add about a tablespoon of mayo per corn (for six to eight ears of corn) and spread it on.
  39. 39Add about a tablespoon of mayo per corn (for six to eight ears of corn) and spread it on.
  40. 40Drizzle crema all over the corn, using a little less than mayo.
  41. 41Drizzle crema all over the corn, using a little less than mayo.
  42. 42Drizzle crema all over the corn, using a little less than mayo.
  43. 43Add as much crumbled cheese as you'd like.
  44. 44Add as much crumbled cheese as you'd like.
  45. 45Add as much crumbled cheese as you'd like.
  46. 46Add as much tajin as you can handle, tasting it before to gauge the heat.
  47. 47Add as much tajin as you can handle, tasting it before to gauge the heat.
  48. 48Add as much tajin as you can handle, tasting it before to gauge the heat.
  49. 49Add some cilantro on top, if desired.
  50. 50Add some cilantro on top, if desired.
  51. 51Add some cilantro on top, if desired.
  52. 52Add some lime juice.
  53. 53Add some lime juice.
  54. 54Add some lime juice.
  55. 55Mix it up a little.
  56. 56Mix it up a little.
  57. 57Mix it up a little.

Ingredients

  • 6 to 8 corn
  • 6 to 8 corn
  • 6 to 8 corn
  • cotija cheese
  • cotija cheese
  • cotija cheese
  • 2 pieces garlic
  • 2 pieces garlic
  • 2 pieces garlic
  • 1 small piece onion
  • 1 small piece onion
  • 1 small piece onion
  • 0.5 piece jalapeno
  • 0.5 piece jalapeno
  • 0.5 piece jalapeno
  • limes
  • limes
  • limes
  • cilantro
  • cilantro
  • cilantro
  • crema
  • crema
  • crema
  • 1 tbsp mayo
  • 1 tbsp mayo
  • 1 tbsp mayo
  • tajin
  • tajin
  • tajin
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 cups water
  • 2 cups water
  • 2 cups water

Equipment

skilletbowl

Tips

  • You can use canned corn if fresh corn is not available.
  • You can cook the corn on a barbecue instead of a skillet.
  • Remove seeds from jalapeno for less spice.
  • You can leave the liquid in with the corn or drain it, it's your choice.
  • Cotija cheese crumbles easily with a fork, so grating might not be necessary.
  • Adjust the amount of mayo, cheese, and tajin to your personal preference.
  • Do not add cilantro if you don't like it.