Mexican
Esquites
Corn kernels blister in a hot skillet, then meet lime, crema, cotija, jalapeño, cilantro, and chile. Dressing off heat preserves brightness and keeps the dairy creamy.
6 servings · 20 minutes prep · 20 minutes cook
Ingredients
Ingredients
- 6 ears corn, kernels cut off (about 5 cups/750 g)
- 1 tablespoon (15 ml) neutral oil
- 1/2 teaspoon fine sea salt
- 1 jalapeño, minced
- 3 scallions, sliced
- 1/3 cup (80 g) Mexican crema or sour cream
- 3 tablespoons (45 ml) fresh lime juice
- 1/2 teaspoon ancho chile powder
- 3 ounces (85 g) cotija, crumbled
- 1/2 cup chopped cilantro
Directions
Method
- Heat a 12-inch cast-iron skillet over high. Divide the oil and corn between two batches; spread each batch in one layer and cook 5 to 7 minutes, stirring only occasionally, until blistered. Return all corn to the skillet.
- Add salt, jalapeño, and scallions; cook 1 minute. Transfer to a mixing bowl and cool 5 minutes.
- Fold in crema, lime, chile powder, cotija, and cilantro. Serve warm.
