Description
This recipe for Esquites (Mexican corn cup) combines tender, charred corn kernels with a bold, smoky chipotle crema, creating a flavorful and easy side dish inspired by street food.
Ingredients
Scale
- 5 cups fresh or frozen corn kernels, thawed and dried if frozen
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 0.5 cup cotija cheese, crumbled
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (e.g., Tajín-style)
- Salt and freshly ground black pepper to taste
- 0.5 cup mayonnaise
- 0.5 cup sour cream (or Greek yogurt)
- 1 tablespoon fresh lime juice (for crema)
- 1 teaspoon chipotle powder
- 0.5 teaspoon smoked paprika (for crema)
Instructions
- Prep Ingredients: If using fresh corn, slice kernels off cobs. If using frozen corn, thaw completely and pat dry with paper towels. Dice the onion, mince the garlic, and chop the cilantro before starting the cooking process.
- Sauté Aromatics: In a medium skillet or cast-iron pan, melt butter over medium heat. Add diced onion and cook for 5-7 minutes until translucent and soft. Add minced garlic and cook for another 1 minute until fragrant; be careful not to burn the garlic.
- Char Corn and Add Spices: Increase heat to medium-high. Add corn kernels to the pan in a single layer and cook for 8-10 minutes, stirring occasionally, allowing some kernels to develop a dark char. Stir in 1 tablespoon fresh lime juice, ground cumin, smoked paprika, and chili powder; season with salt and pepper to taste. Remove from heat and stir in cilantro.
- Prepare Smoky Chipotle Crema: While corn cooks, prepare the topping by whisking together mayonnaise, sour cream, 1 tablespoon fresh lime juice, chipotle powder, and 0.5 teaspoon smoked paprika in a small bowl. Whisk until smooth and adjust seasoning as desired.
- Assemble and Garnish: Divide the warm corn mixture among individual serving cups. Drizzle or spoon the prepared Smoky Chipotle-Lime Crema over the corn. Garnish each serving with crumbled cotija cheese, fresh cilantro, and a final small drizzle of lime juice.
Notes
To achieve better charring on frozen corn, ensure it is completely thawed and patted dry before cooking. The smoky chipotle-lime crema can be prepared up to 3 days ahead and stored in the refrigerator. Use cotija cheese made with microbial rennet for a vegetarian-friendly option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (~150 g)
- Calories: 480 calories
- Sugar: 9 g
- Sodium: 610 mg
- Fat: 38 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 45 mg
Keywords: Esquites, Mexican corn cup, street food, easy side dish, chipotle, weeknight meal, corn salad, vegetarian