Esquites & Chips Recipe

Prepare corn

If using fresh corn, shuck and remove kernels by standing ear upright on a cutting board and slicing downward with a sharp knife. If using frozen, thaw and drain any excess liquid. Measure 4 cups of kernels.

Cook and char

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add butter and vegetable oil. When butter foams, add the corn kernels in an even layer. Allow corn to sit without stirring for 2–3 minutes to brown, then stir and continue cooking, letting some kernels char and blister, about 6–8 minutes total until most kernels are golden and slightly blackened in spots.

Season

Reduce heat to medium, sprinkle with 1 tsp kosher salt and 1 tsp black pepper. Stir to combine and cook 1 minute more. Remove from heat and stir in 1 tbsp lime juice. Transfer to a bowl and keep warm.

Whisk together 1 cup mayonnaise, 1 tbsp sour cream (or crema), 2 tbsp lime juice, 1 tsp minced garlic, 1 tsp minced chipotle in adobo (or 1/2 tsp chipotle powder), 1 tsp ground cumin, 1 tsp kosher salt, and 1 tsp black pepper in a bowl until smooth. Taste and adjust seasoning or lime as desired. Chill briefly if time allows to let flavors meld.

Mix about two-thirds of the elote mayo into the warm corn, tossing until evenly coated. Reserve the remaining mayo for drizzling.

Transfer the dressed corn to a serving bowl or shallow platter. Sprinkle the crumbled cotija cheese evenly over the top (about 3 oz). Dust lightly with smoked paprika or chili powder for color and mild heat.

Scatter chopped cilantro over the top. Squeeze additional lime to taste over the assembled esquites.

Serve immediately with tortilla chips on the side for scooping. Optionally, pass extra elote mayo, cotija, and lime wedges at the table so guests can add more.

If desired, place tortilla chips in a single layer on a baking sheet and bake at 350°F (175°C) for 4–6 minutes to warm and crisp; sprinkle with a pinch of sea salt while warm. Serve alongside esquites for scooping.