Name: Esquites
Prep time: 11 min
Cook time: 9 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tablespoons unsalted butter or extra-virgin olive oil; 3 ½ cups corn kernels (16 ounces frozen or from about 5 fresh cobs); ½ teaspoon fine salt; 2 medium cloves garlic, pressed or minced; ¼ cup mayonnaise*; 1 medium finely chopped jalapeño, optional; 1 tablespoon lime juice, plus extra lime wedges for garnish; 1 teaspoon chili powder, plus more for sprinkling; Pinch of cayenne pepper (optional, for extra heat); ¼ cup finely grated Cotija cheese**, plus more for sprinkling; ¼ cup finely chopped cilantro

Esquites

This esquites recipe yields a deliciously creamy, tangy and spicy Mexican corn salad. Serve it in a bowl or small individual cups, as it's typically served in Mexico. Esquites are also called elote en vaso. Recipe yields 4 small side servings and is easily doubled for a crowd; if doubling, give the corn extra time in the pan to turn nicely golden.

20 min total 11 min prep 9 min cook 4 283 cal

Instructions

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1 Melt the butter in a large skillet, preferably cast iron, over medium heat. Once melted, add the corn and the salt (if using frozen corn, no need to defrost first). Cook, stirring just every minute or so, until the corn is warmed through and turning golden on the edges, about 5 to 8 minutes (turn the heat down to low if the corn starts jumping out of the pan).
2 Add the garlic and cook until fragrant, about 30 seconds, then remove the skillet from the heat. Let the corn cool for a few minutes, then transfer it to a medium mixing bowl.
3 Add the remaining ingredients to the bowl (the mayonnaise, optional jalapeño, lime juice, chili powder, optional cayenne, cheese and cilantro). Stir to combine. Season to taste with additional salt, if needed.
4 To serve, divide the mixture between small cups and garnish individual servings with a wedge of lime, perhaps a sprinkle of additional cheese and chili powder. Leftovers keep well, refrigerated, for about 4 days.