Snack · 15 min · mexican

Esquites

Ingredients

• 3 cups Corn kernels
• 1/4 cup Mayonnaise
• 1/3 cup Cotija
• 1 tsp Chili powder
• 1 Lime

Steps

1. Cut the kernels off 4 ears of corn, or use 3 cups of frozen corn. If frozen, thaw and pat very dry. Wet corn steams instead of charring.
2. Heat a large dry skillet over high heat until it just starts to smoke.
3. Add the corn in a single layer and don{Q}t touch it for 2 full minutes. The char is the flavor here. Beginner tip: resist the urge to stir. Stillness makes blisters.
4. Stir once and char 3 more minutes, until blackened in spots but still juicy and sweet.
5. Transfer to a bowl and toss immediately with the mayonnaise while hot, so it melts into a creamy coating.
6. Add the crumbled cotija, chili powder, and a big squeeze of lime juice, then toss again.
7. Serve in small cups with extra lime wedges and more cotija on top. Eat warm.

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