Esquites De La Casa Recipe

Prepare and char corn

If using fresh ears, shuck the corn and remove silk. Using a large skillet (preferably cast iron) over medium-high heat, add 1 tbs vegetable oil. Add corn kernels in a single layer and let them cook without stirring for 2–3 minutes to develop char, then stir or toss and continue to cook until kernels have browned spots and are tender, about 6–8 minutes total. Work in batches if needed so kernels char rather than steam.

Once charred, reduce heat to medium. Add the remaining 1 tbs vegetable oil and 1 tbs butter to the pan. Add minced shallot and cook 1–2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant, being careful not to burn. Return kernels to pan if you cooked in batches and combine.

Season the corn with 1 tsp kosher salt, 1/2 tsp black pepper, and 2 tbs fresh lime juice. Stir to combine. Remove from heat and set aside to cool slightly while you make the aioli and toppings.

Make aioli

In a tall jar or small food processor, combine 1 egg yolk, smashed garlic clove, 1 tbs lime juice, 1/4 cup roughly chopped fresh epazote, 1/2 tsp salt, and 1/4 tsp white pepper. If using a blender or immersion blender, blend briefly to break down herbs.

With the motor running (or while whisking vigorously by hand), drizzle in the 1/2 cup neutral oil very slowly until the mixture emulsifies and thickens into aioli. Taste and adjust salt or lime as needed. If the aioli becomes too thick, thin with up to 1 tsp water or lime juice. Refrigerate until ready to plate.

Prepare sour cream drizzle and lime dust

Whisk the 1/2 cup sour cream with 1/2 tbs lime juice and the 1 tsp lime zest until smooth. Place in a squeeze bottle or small bowl for drizzling.

Assemble tajin and chile ash

Mix 1 tsp tajin with a pinch of the chile ash to make a finishing seasoning (reserve a small amount of plain tajin for an optional rim). Keep the remaining chile ash to sprinkle lightly over the finished esquites.

Divide the warm charred corn evenly among 4 mason jars (about 1 to 1¼ cups per jar depending on jar size).

Drizzle approximately 1 tablespoon of epazote aioli over the top of each portion (amount can be adjusted to taste).

Drizzle 1–1½ teaspoons of the lime-scented sour cream over each jar in a zigzag. For a more decorative finish, place sour cream in a squeeze bottle and create a thin ribbon.

Sprinkle about 2 tablespoons crumbled queso fresco evenly across the four jars (roughly 1/2 tablespoon per jar).

Lightly dust each jar with the chile ash (about 1/8 tsp per jar) and then sprinkle tajin to taste (about 1/4 tsp per jar).

Garnish with cilantro leaves if using, and an extra tiny squeeze of lime on each (a few drops). Optionally, serve with lime wedges on the side.

Serve warm in the mason jars. Provide spoons for eating; esquites are best enjoyed immediately while the corn is warm and the aioli is slightly warm from the corn beneath it.