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Cups of Mexican street corn topped with chili sauce, with spoons in them

Esquites

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 390
Ingredients Method

Ingredients
  

  • 6 cup corn kernels from about 6 ears, or frozen and thawed
  • 3 tbsp butter
  • 0.5 each onion finely diced
  • 2 each serrano pepper minced, seeds in for more heat
  • 0.5 cup mayonnaise
  • 0.33 cup sour cream or Mexican crema
  • 0.75 cup cotija cheese crumbled
  • 3 tbsp lime juice
  • 2 tsp chili powder
  • 0.33 cup cilantro chopped
  • 1 tsp salt

Method
 

  1. Pat the corn kernels dry, especially if they were frozen. Wet kernels steam and never brown.
  2. Melt the butter in a wide skillet over high heat until it stops foaming.
  3. Add the corn in a single layer and leave it undisturbed for 3 to 4 minutes, until the underside is browned in spots. Stir once and repeat, 8 to 10 minutes total.
  4. Add the onion and serrano and cook 3 minutes more, until the onion softens.
  5. Take the pan off the heat and let it cool for 2 minutes. Stirring dairy into a screaming hot pan splits it.
  6. Stir in the mayonnaise, sour cream, lime juice and salt until every kernel is coated.
  7. Fold in half the cotija and half the cilantro, then spoon into cups.
  8. Top with the remaining cheese, the chili powder and the rest of the cilantro. Serve warm with a spoon and extra lime.