Esquites

Instructions

1. 1

   Sauté Aromatics and Corn

   • Melt butter in a large skillet or cast-iron pan over medium-high heat.
   • Add the chopped white onion and jalapeño. Sauté for 2-3 minutes until the onion becomes translucent.
   • Add the corn kernels and the optional sprig of epazote. Cook, stirring occasionally, for 8-10 minutes. Allow the corn to sit without stirring for a minute at a time to get a nice char in spots.
   • Once the corn is tender and lightly charred, remove the epazote sprig and discard. Remove the skillet from the heat.
2. 2

   Prepare the Creamy Dressing

   • While the corn is cooking, in a large mixing bowl, whisk together the mayonnaise, Mexican crema, and fresh lime juice until smooth and well combined.
3. 3

   Combine Corn and Dressing

   • Pour the hot, charred corn mixture directly into the bowl with the creamy dressing.
   • Add half of the crumbled cotija cheese, the chopped cilantro, and the salt. Stir everything together until the corn is evenly coated in the creamy sauce.
4. 4

   Garnish and Serve

   • Taste and adjust seasoning if necessary, adding more salt or lime juice as needed.
   • Divide the esquites into individual serving cups or bowls.
   • Garnish each serving with the remaining cotija cheese, a sprinkle of chili powder (or Tajín), and a little extra fresh cilantro.
   • Serve immediately while warm with lime wedges on the side.