Esquites Recipe

Name: Lime and Salt Restaurant Bars Esquites Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups fresh corn kernels (from about 4-6 ears) or frozen, thawed; 2 tbs unsalted butter; 1 cups mayonnaise (preferably Mexican crema or half mayo + half crema); 3 tbs lime juice (about 2 limes); 2 tsp epazote leaves, chopped (or substitute fresh cilantro if unavailable); 1 tsp ground cayenne pepper; 3 oz queso fresco, crumbled (or cotija); 2 tbs chopped fresh cilantro; 1 tsp chili powder (for dusting, optional); 4 pieces lime wedges (for serving); 1.5 tsp salt; 0.5 tsp black pepper; 1 tbs olive oil (for brushing ears if grilling whole); 4 ears whole corn on the cob (if grilling first)

Inspired by Lime and Salt Restaurant Bar

Time30m

Serves4

Mexican street corn, mayo, queso fresco, epazote, cayenne pepper, lime.

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Ingredients

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Corn & Mix-ins

4 cups fresh corn kernels (from about 4-6 ears) or frozen, thawed

2 tbs Unsalted butter

1 cups mayonnaise (preferably Mexican crema or half mayo + half crema)

3 tbs lime juice (about 2 limes)

2 tsp epazote leaves, chopped (or substitute fresh cilantro if unavailable)

1 tsp ground cayenne pepper

Cheese & Garnishes

3 oz queso fresco, crumbled (or cotija)

2 tbs chopped fresh cilantro

1 tsp chili powder (for dusting, optional)

4 pieces Lime wedges (for serving)

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

Optional (for smoky/grilled variation)

1 tbs olive oil (for brushing ears if grilling whole)

4 ears whole corn on the cob (if grilling first)

Method

Prepare Corn

If using fresh raw corn kernels

Remove husks and silk from ears. Stand each ear upright and cut kernels off the cob with a sharp knife. Collect about 4 cups of kernels (from 4-6 ears).

If using grilled whole ears (optional smoky flavor)

Brush whole ears lightly with olive oil and grill over medium-high heat (or char on a gas burner) turning occasionally until kernels are lightly charred and blistered, about 8–12 minutes. Let cool slightly, then cut kernels off the cobs.

If using frozen corn

Thaw and drain any excess water; pat dry. You can saute directly from thawed state.

Cook Corn

Heat a large skillet over medium-high heat. Add 2 tbs unsalted butter and let it melt until foaming but not brown.

Add the corn kernels to the hot skillet in an even layer. Cook, stirring occasionally, until the corn is charred in spots and heated through, about 6–8 minutes. If the pan gets too dry, add a little more butter or a splash of oil.

Season corn with 1 tsp salt and 1/4 tsp black pepper while still in the pan. Remove from heat and transfer to a bowl to cool slightly (2–3 minutes).

Make the Esquites Sauce & Combine

In a medium bowl combine 1 cup mayonnaise (or 1/2 cup mayo + 1/2 cup crema), 3 tbs fresh lime juice, 2 tsp chopped epazote, 1 tsp ground cayenne pepper, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Stir until smooth and well combined. Taste and adjust lime, salt or cayenne to preference.

Add the warm corn to the sauce and toss thoroughly so every kernel is coated. The warm corn will slightly loosen the sauce and help flavors meld. Taste and adjust seasoning (salt, lime, cayenne) as needed.

Fold in 2 tbs chopped fresh cilantro, reserving a little for garnish.

Finish & Serve

Spoon the dressed corn into individual bowls or into a serving bowl. Sprinkle the crumbled 3 oz queso fresco evenly over the top.

Dust lightly with 1 tsp chili powder (optional) and an extra pinch of cayenne if you want more heat.

Garnish with remaining chopped cilantro and serve with lime wedges on the side for squeezing.

Esquites can be served warm or at room temperature. Leftovers keep covered in the fridge for up to 2 days; stir before serving and add extra lime or salt if flavors have dulled.