Esquites De Elote Recipe

Prepare corn

If using fresh corn, shuck the ears and remove kernels by standing an ear on its cut end and slicing downward with a sharp knife. You should have about 5 cups of kernels from 6–8 ears. If using frozen, thaw and drain any excess water.

Heat fat

In a large heavy skillet over medium-high heat, add the butter and vegetable oil. Heat until butter is melted and begins to foam but not brown (about 1–2 minutes). The oil helps prevent burning.

Sear corn

Add the corn kernels in an even layer. Let them cook undisturbed for about 3–4 minutes to develop a light brown char, then stir and continue cooking another 3–4 minutes until you have a mix of golden-brown and tender kernels. Total searing time ~6–8 minutes.

Add aromatics

Reduce heat to medium. Push corn to the side and add the diced onion and minced garlic (and jalapeño if using). Sauté 2–3 minutes until the onion softens and garlic is fragrant, then stir everything together and cook 1 more minute.

Season and combine

Stir in the ground cumin, chili powder, salt, and black pepper. Remove the skillet from heat and transfer the corn mixture to a medium bowl to cool slightly (2–3 minutes).

Finish with creamy dressing

Add the mayonnaise (or crema), lime juice, and about half of the crumbled cotija to the warm corn. Stir until evenly coated. The residual heat will loosen the mayonnaise making it creamy but not runny.

Add herbs and adjust

Fold in the chopped cilantro. Taste and adjust seasoning with more salt, lime juice, or chili powder as needed.

Portion the esquites into bowls or a serving dish. Sprinkle with the reserved extra cotija, the chopped cilantro, and a little additional chili powder or hot sauce if desired.

Serve immediately with lime wedges for squeezing on top. Esquites can be served warm or at room temperature. Leftovers keep covered in the refrigerator for up to 2 days; stir before serving and add a splash of lime if flavors have dulled.