Roasted Corn Esquites Recipe

Prepare corn kernels

If using fresh corn, shuck the ears and remove kernels with a sharp knife by standing each ear on its end and cutting downward. If using frozen, thaw and drain well.

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon neutral oil and 1 tablespoon butter and swirl to coat.

Add the corn kernels in an even layer. Let corn cook undisturbed for 2–3 minutes to develop color, then stir or toss occasionally until well-browned and slightly charred in spots, 6–8 minutes total. Work in batches if pan is crowded.

Transfer browned corn to a bowl and set aside.

Reduce heat to medium. In the same skillet add remaining 2 tablespoons butter. When melted, add the chopped onion and cook, stirring occasionally, until softened and beginning to brown, about 4–5 minutes.

Add minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper. Cook, stirring, for 30–45 seconds until fragrant.

Return the browned corn to the skillet and stir to combine with the onion-spice mixture. Cook another 2 minutes to meld flavors and heat through. Taste and adjust salt.

In a separate mixing bowl combine mayonnaise, sour cream (or crema), and lime juice. Whisk until smooth. If you like it tangier, add an extra teaspoon of lime juice.

Remove skillet from heat and allow the corn to cool for 1 minute. Pour the creamy lime mixture over the warm corn and stir to coat evenly.

Fold in 1/2 cup of the crumbled cotija cheese (reserve remaining for garnish). Stir until incorporated. If the mixture seems dry, add up to 1 tablespoon water or more sour cream to loosen.

Stir in the chopped cilantro and the finely chopped jalapeño if using. Taste and adjust seasoning — add more salt, pepper, lime, or hot sauce if desired.

Transfer esquites to a serving bowl. Sprinkle the remaining cotija or queso fresco over the top and dust lightly with chili powder or Tajín. Garnish with lime wedges.

If you prefer a charred finish, you can finish the dressed corn under a hot broiler for 1–2 minutes to set the top — watch carefully so it doesn't burn.

Serve warm or at room temperature with extra hot sauce and lime wedges on the side.