Esquite Recipe
Grilled corn, chile, lime, Cotija cheese, crema
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Ingredients
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Grilled Corn & Mix-ins
Cream & Seasoning
Cheese & Garnish
Method
Prepare & Grill Corn
- 1
Preheat and prep
Preheat a grill to medium-high (about 400°F / 200°C). If using a stovetop grill pan, heat over medium-high heat. Husk the corn and remove silk; pat dry.
- 2
- 3
Grill corn
Place corn directly on the grill grates. Grill, turning every 2–3 minutes, until kernels are charred in spots and tender, about 10–12 minutes total. For a smokier flavor, let some kernels develop darker char but avoid burning completely. Remove from grill and let cool slightly until manageable.
- 4
Cut kernels
Stand each ear upright on a cutting board and carefully cut kernels off the cob with a sharp knife. Transfer kernels to a large mixing bowl.
Make the Crema & Seasoning
- 5
Mix crema
In a small bowl, whisk together Mexican crema (or sour cream), mayonnaise (if using), chipotle powder, ground ancho chile, ground black pepper, and the remaining pinch of salt to taste. Stir until smooth and well combined.
- 6
Adjust seasoning
Taste and adjust: add a bit more lime juice (from the limes) for brightness or a pinch more chipotle/ancho for smokiness as desired.
Combine & Finish
- 7
Combine corn with mix-ins
To the bowl with warm grilled corn, add the minced chile, chopped cilantro, and 2 tablespoons fresh lime juice. Pour about 3/4 of the crema mixture over the corn and fold gently to coat. Reserve some crema for serving if you like a wetter esquite.
- 8
Add cheese & adjust
Fold in about half of the crumbled Cotija cheese, reserving the rest for garnish. Taste and adjust salt, lime, or crema amount as needed.
- 9
Serve
Spoon esquite into individual bowls or cups. Top each serving with remaining Cotija, a light dusting of chili powder if desired, additional chopped cilantro, and a lime wedge on the side. Serve warm or at room temperature.
