Roasted Corn Esquites Recipe

Prepare corn

If using fresh corn: shuck the ears and remove kernels by standing each ear upright in a large bowl and cutting downward with a sharp knife. If using frozen corn: thaw completely and pat dry to remove excess moisture.

Char the corn (recommended)

Heat a heavy cast-iron skillet or griddle over high heat until very hot. If desired, brush the corn kernels lightly with 1 tsp vegetable oil. Working in batches to avoid crowding, spread kernels in a single layer and allow them to char without stirring for 2–3 minutes until brown/black spots appear, then stir and continue to char for another 2 minutes. Remove charred kernels to a bowl. Alternatively, roast whole ears under a broiler or on a grill until charred, then cut off kernels.

Sauté aromatics

Reduce heat to medium. In the same skillet add 3 tbs unsalted butter and 1 tbs vegetable oil. When butter foams, add the finely diced onion and a pinch of salt. Cook, stirring frequently, until onion is translucent and beginning to brown, about 4–6 minutes. Add the minced garlic and chopped jalapeño (if using) and cook 30–45 seconds until fragrant.

Add the charred corn to the skillet with the onion mixture. Stir to combine and let cook undisturbed for 1–2 minutes so some kernels can brown further.

Season the corn by sprinkling 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp freshly ground black pepper and 1.5 tsp salt over the mixture. Stir to coat.

Pour in 1/2 cup chicken or vegetable stock (or water). Scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer uncovered for 3–4 minutes until liquid reduces slightly and flavors concentrate. Taste and adjust salt if needed. Remove skillet from heat and allow to cool for 2–3 minutes.

In a large mixing bowl combine 1/2 cup mayonnaise (or crema) with 3 tbs fresh lime juice and 1 tsp hot sauce (if using). Whisk until smooth.

Add the slightly cooled corn mixture to the bowl with the lime-mayo dressing. Stir thoroughly to coat all kernels. Fold in about 1/2 cup of the crumbled cotija cheese and 2 tbsp of chopped cilantro, reserving the rest for garnish.

Transfer esquites to a serving bowl. Sprinkle the remaining cotija cheese on top. Dust lightly with 1 tsp chili powder or smoked paprika. Scatter remaining cilantro over the top and serve with extra lime wedges on the side for squeezing.

Serve warm or at room temperature. Provide spoons or small cups—esquites are traditionally eaten with a spoon. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently on the stove or microwave before serving.

If you prefer deeper char: roast whole ears directly on a hot grill or under a broiler, turning occasionally, until most kernels have blackened spots (about 8–12 minutes). Let cool slightly, then cut kernels off and proceed with the recipe.