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Ingredients
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Ingredients
Method
Directions
- 1
Prepare and char the corn
Shuck 4 ears of fresh corn. If using raw ears, cut kernels from the cobs to yield about 4 cups. In a large skillet over medium-high heat, melt 1 tablespoon butter. Add the corn kernels and sauté for 6–8 minutes, stirring occasionally, until the kernels are tender and lightly charred.
- 2
Make chipotle crema
In a small bowl, combine 1/4 cup mayonnaise or Mexican crema with minced chipotle peppers in adobo (about 2 peppers) and 1 tablespoon of adobo sauce. Stir in 2 tablespoons fresh lime juice. Season with 1/2 teaspoon salt, or to taste.
- 3
Combine corn with crema
Transfer the warm corn to a serving bowl. Pour the chipotle crema over the corn and toss to coat evenly.
- 4
Finish with cheese and herbs
Sprinkle 1/2 cup crumbled cotija cheese over the coated corn. Garnish with chopped cilantro (2 tablespoons) and additional lime juice if desired.
- 5
Serve
Divide esquites into 4 bowls or cups and serve immediately while warm. Optional: offer extra cotija and lime wedges on the side.
