Esquites & Chips Recipe
street corn served off the cob, elote mayo, cotija cheese, cilantro
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Ingredients
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Esquites
Chips
Method
Esquites Preparation
- 1
Cook the Corn
In a large skillet over medium heat, melt the unsalted butter. Add the fresh corn kernels and cook for about 5-7 minutes, stirring occasionally, until the corn is tender and slightly caramelized.
- 2
Mix the Esquites
In a large bowl, combine the cooked corn, mayonnaise, lime juice, and a pinch of salt. Stir well to combine. Then, fold in the cotija cheese and chopped cilantro, reserving some for garnish. Adjust seasoning with salt and chili powder to taste.
Chips Preparation
- 3
Prepare the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until shimmering. You can test if the oil is ready by dropping in a small piece of tortilla; it should sizzle immediately.
- 4
Fry the Tortillas
Cut each corn tortilla into quarters. Once the oil is hot, carefully add a few tortilla pieces at a time, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden and crispy.
- 5
Drain and Season
Using a slotted spoon, remove the chips from the oil and transfer them to a paper towel-lined plate to drain excess oil. Sprinkle with salt while still hot.