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Esquites

Esquites

Inexpensive

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Description

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.

Ingredient:

  • 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

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