Esquites: Mexican Corn in a Cup

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Esquites is the off-the-cob version of elotes, Mexican street corn that’s grilled and then slathered with condiments including salt, mayo, cheese, chili powder and lime. It’s so delicious and easy to customize to your taste by adding more or less of any of the ingredients.

Good-quality frozen corn works great in this recipe and saves the effort of shucking. Cotija cheese is a salty, tangy, Mexican cow's milk cheese. If you can't find it, you could substitute cow's milk feta. Chili powder refers to the spice blend, not pure ground chili. Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice.

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Serves

6

Servings

6

cast iron skillet
Vegetarian
Side Dish
Comfort Food
Mexican

Ingredients

  • 6 ears corn or good-quality frozen corn
  • 2 tablespoons safflower oil 30 ml
  • 1 clove garlic minced
  • 2 tablespoons mayonnaise 28 grams
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons freshly squeezed lime juice 30 ml
  • 2 scallions white and green parts sliced
  • 1 handful cilantro leaves and tender stems, chopped
  • 2 ounces cotija cheese grated, 57 grams

Preparation

  1. Shuck the corn and cut the kernels off the cobs.
  2. Heat the oil over medium-high heat in a cast iron or other heavy skillet. When it shimmers, add the corn kernels and let sit for a few minutes to start browning.
  3. Stir and let sit again. Repeat this process until there is nice browning in lots of spots, 10 to 15 minutes total.
  4. Add the minced garlic to the skillet and cook, stirring, for 30 seconds.
  5. Remove from heat and let cool for at least 10 minutes, until just warm.
  6. In a serving bowl, mix together the mayonnaise, chili powder, salt, pepper, and lime juice.
  7. Add corn, scallions, cilantro, and cotija. Toss gently to combine well.
  8. Taste for seasoning and add more of anything you like.
  9. Serve warm or at room temperature.