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Ingredients
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Esquites (corn cups)
Method
Esquites (corn cups) - preparation and assembly
- 1
Prepare corn
If using fresh corn, shuck 4 medium ears and cut the kernels off the cob with a sharp knife. If using frozen corn, thaw and drain well. Set kernels aside in a bowl.
- 2
Cook aromatics
Heat a large skillet over medium-high heat. Add the oil and butter. When the butter foams, add the diced onion and cook, stirring occasionally, until translucent and beginning to brown, about 4–5 minutes. Add the chopped jalapeño (if using) and minced garlic; cook 30–45 seconds until fragrant.
- 3
Char or sauté corn
Add the corn kernels to the skillet in an even layer. Let them sit undisturbed 2–3 minutes to develop some color, then stir and continue to cook, stirring occasionally, until kernels are nicely browned in spots, about 6–8 minutes total. If kernels release a lot of moisture, cook until liquid evaporates and corn browns.
- 4
Season
Sprinkle the salt, black pepper, ground cumin, and chili powder/smoked paprika over the corn. Stir to combine and cook 30–60 seconds more to bloom the spices. Remove skillet from heat and let corn cool 3–5 minutes.
- 5
Make crema dressing
In a medium bowl combine mayonnaise, sour cream or crema, and lime juice. Whisk until smooth and season with a pinch of salt and a little pepper to taste.
- 6
Combine
Add about half of the crumbled cotija and half of the chopped cilantro to the cooled corn. Fold in the crema dressing until the corn is evenly coated. Taste and adjust seasoning with more salt, lime juice, or chili powder as desired.
- 7
Serve
Spoon esquites into individual cups or small bowls. Sprinkle remaining cotija and cilantro over the top. Finish with a light dusting of chili-lime seasoning or Tajín and serve with lime wedges alongside for squeezing.
- 8
Make-ahead and storage
Esquites can be made up to one day ahead: keep the corn and dressing separate, or combine and store in an airtight container in the refrigerator for up to 24 hours. Stir before serving and add fresh cilantro and cheese at the last minute for best texture.