Esquite De Elote Recipe
Roasted corn, mayonnaise, créme fraîche, epazote, queso fresco, tajin, popcorn, lime
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Ingredients
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Roasted corn base
Creamy dressing & seasoning
Herbs, cheese & garnishes
Method
Roasted corn base
- 1
Prepare corn
If using fresh ears: shuck corn and remove silk. Using a sharp knife, cut kernels off the cob into a large bowl. If using frozen: thaw and drain well, pat dry with paper towels to remove excess moisture.
- 2
Roast/sauté kernels
Heat a large cast-iron skillet or heavy sauté pan over medium-high heat. Add vegetable oil and butter. When butter has melted and the pan is hot, add the corn in an even layer. Let corn sit undisturbed 2–3 minutes to develop color, then stir or toss and continue cooking, stirring occasionally, until most kernels have light to medium brown char spots, about 6–8 minutes total.
- 3
Season cooked corn
Immediately season the hot corn with kosher salt and black pepper, stir to combine, then remove pan from heat and transfer corn back to the large bowl to cool slightly for 5 minutes.
Creamy dressing & seasoning
- 4
Make the dressing
In a medium bowl, whisk together mayonnaise, créme fraîche, lime juice, lime zest, ground tajín, ground cumin (if using) and 1/2 tsp black pepper until smooth and fully combined. Taste and adjust acidity/salt: add more lime or a pinch of salt if needed.
- 5
Combine corn and dressing
Pour the dressing over the warm (not piping hot) roasted corn. Fold gently with a spatula so the dressing coats the kernels evenly. The warmth helps flavors meld without melting the cheese later.
Herbs, cheese & garnishes
- 6
Add herbs and cheese
Stir in chopped epazote (or cilantro), sliced scallions, and 3/4 cup of the crumbled queso fresco into the dressed corn. Reserve the rest of the cheese for garnish.
- 7
Adjust seasoning
Taste the esquite and adjust with additional lime juice, tajín, or salt as desired. If you prefer spicier, sprinkle an extra 1/2–1 tsp tajín and stir.
- 8
Add crunch and finish
Just before serving, fold in the crushed popcorn to keep it crunchy. Transfer to a serving bowl, sprinkle remaining crumbled queso fresco and a light dusting of extra tajín over the top.
- 9
Serve
Garnish with extra chopped epazote or cilantro and serve with lime wedges on the side so guests can add more brightness. Esquite can be served warm, at room temperature, or chilled.
