Entree: Mexico – Esquites (Mexican street corn served in a cup)

Serving Size: 4

Approximate Time

Prep 8 min

Cook 12 min

Total 20 min

Ingredients

- 4 ears fresh corn, kernels cut off the cob (approx. 8 oz (225 g) each)
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (60 ml) finely chopped white onion
- 1 clove garlic, minced
- 1/2 cup (120 ml) low-sodium chicken stock or water
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (60 ml) Mexican crema or sour cream
- 1/2 cup (60 g) cotija cheese, crumbled
- 1 tsp (5 g) ground chile powder or Tajín
- 1 lime
- Salt to taste
- 2 tbsp (6 g) chopped fresh cilantro (optional)

Instructions

1. In a large skillet over medium heat, melt the butter and sauté the chopped onion until translucent, about 3–4 minutes; add the minced garlic and cook 30 seconds more.
2. Add the corn kernels and cook, stirring occasionally, until they begin to brown and blister in spots, about 6–8 minutes.
3. Pour in the chicken stock or water, stir, and simmer 2–3 minutes until flavors meld and liquid reduces slightly; season with salt.
4. Remove from heat and stir in the mayonnaise and crema until corn is evenly coated and creamy.
5. Spoon the esquites into cups, top with crumbled cotija, a dusting of chile powder or Tajín, and chopped cilantro if desired.
6. Serve with lime wedges for squeezing over each portion.