Esquites Recipe

Prepare corn

If using fresh corn, cut kernels from 4 ears (about 4 cups). If using frozen, thaw and drain excess water.

Heat a large skillet over medium-high heat. Add vegetable oil and butter; when butter foams and oil shimmers, add the corn kernels in an even layer.

Cook, stirring occasionally, until corn is blistered and lightly charred in spots, about 6–8 minutes. Allow some kernels to sit without stirring for a minute to develop char.

Reduce heat to medium. Push corn to one side of the pan and add diced red onion to the cleared area; sauté 2–3 minutes until softened and translucent.

Stir onion into corn. Add roasted red pepper, minced garlic, and minced chipotle in adobo; cook 1–2 minutes until fragrant, stirring so garlic does not burn.

Season with salt and black pepper. Stir in 2 tablespoons fresh lime juice and 2 tablespoons chopped cilantro. Taste and adjust seasoning — add more salt or lime if desired. Remove from heat and keep warm.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1/2 tablespoon lime juice, 1/2 tsp honey (optional), and 1/4 tsp salt. Whisk until smooth and taste-adjust (add more chipotle for heat or more lime for brightness). Refrigerate until ready to serve.

Transfer the warm esquites to a serving bowl or divide among individual bowls.

Drizzle chipotle mayo over the corn (about 2–3 tablespoons total) and gently toss or leave drizzled on top for presentation.

Sprinkle crumbled fresh cheese evenly over the corn. Dust with Tajin seasoning and scatter remaining cilantro leaves.

Serve with lime wedges on the side for squeezing and a bowl of white corn tortilla chips for scooping. Recommend spooning esquites onto chips or eating with a spoon.

Leftovers: store corn mixture and mayo separately in airtight containers in the refrigerator for up to 3 days. Reheat corn gently in a skillet before serving.