Esquites
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Recipe Intro From alexawhatsfordinner
Late summer is for corn! These Mexican-style esquites pack a ton of flavor, and are insanely delicious. Esquites are a popular Mexican street food, and are a bit like a corn salad eaten by the spoonful. Elotes have similar ingredients, but are eaten off the cob instead. I like both versions a lot, but esquites are just easier to eat and less messy in my experience!
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Recipe Card
ingredients
- 4 ears corn, with kernels removed
- 1 tablespoon vegetable oil
- 1 teaspoon Kosher salt, divided
- Freshly cracked black pepper, to taste
- 3 tablespoons mayonnaise
- 3 tablespoons butter, melted
- 1/2 cup cotija cheese, crumbled
- 1/2 cup fresh cilantro, finely chopped
- 1 teaspoon chili powder
- 2 teaspoons freshly squeezed lime juice
- Tajin, optional, for serving
- Lime wedges, for serving
Method
Step 1
In a large cast iron skillet, heat the oil over medium-high heat. Add in the corn kernels plus ½ teaspoon salt and black pepper. Cook the corn kernels until they are softened and get a nice char, about 10 minutes.
Step 2
Place the cooked corn into a large bowl and add in additional salt and pepper, plus mayonnaise, melted butter, crumbled cotija cheese, cilantro, chili powder, and lime juice. Mix until well combined.
Step 3
Serve with a sprinkle of Tajin on top plus lime wedges on the side. Enjoy!