Esquites (Mexican Street Corn Cup)

Name: Esquites (Mexican Street Corn Cup)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 4 cups (from 5 ears, or frozen) fresh corn kernels; 2 tbsp unsalted butter; 1/4 cup mayonnaise; 2 tbsp Mexican crema or sour cream; 1/3 cup, crumbled cotija cheese; 1, juiced lime; 1 tsp, plus more to garnish chili powder (or Tajín); 2 tbsp, chopped fresh cilantro; 1 clove, grated garlic

Charred sweet corn off the cob, tumbled with mayo, lime, cotija, chili, and cilantro — the spoonable cousin of elote.

vegetarian
gluten-free
nut-free
contains-dairy
contains-eggs

Ingredients

fresh corn kernels4 cups (from 5 ears, or frozen)
unsalted butter2 tbsp
mayonnaise1/4 cup
Mexican crema or sour cream2 tbsp
cotija cheese1/3 cup, crumbled
lime1, juiced
chili powder (or Tajín)1 tsp, plus more to garnish
fresh cilantro2 tbsp, chopped
garlic1 clove, grated

Steps

Heat butter and char corn.
Heat the butter in a large skillet over high heat until foaming. Add the corn in a single layer and don't stir for 4 minutes — let it char.
Toss and continue charring.
Toss and continue charring for another 4-5 minutes until kernels are speckled black in spots.
Mix corn with mayo and seasonings.
Transfer to a bowl. Stir in the mayo, crema, garlic, lime juice, chili powder, and a generous pinch of salt while still hot.
Spoon into cups and garnish.
Spoon into cups, top with cotija, more chili powder, and cilantro. Eat warm.

Nutrition

Nutrition, per serving. 195 calories. Protein 5.2 grams, 10 percent. Carbs 21.3 grams, 41 percent. Fat 11.4 grams, 49 percent. Fiber 2.3 grams, sugar 6.1 grams, saturated fat 4.8 grams, sodium 290 milligrams. Estimated from ingredients.