Esquites | Recipe for Cinco de Mayo

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor at a lower cost.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity and brightness.

chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika adds color and flavor without heat.

Cut all the kernels off the uncooked ears of corn.

Add 2 tablespoons of vegetable oil to a saute pan.

Add 4 cups of freshly cut corn kernels to the pan.

Cut the stem off the jalapeno, slice it in half, and remove the seeds and pith.

Cut the jalapeno into thin slices and then dice into fine pieces.

Slice a half cup's worth of scallions, using just the green part, into small pieces.

Finely mince a handful of fresh cilantro.

Squeeze the juice from one whole lime.

In a large bowl, add a half cup of mayonnaise.

Add a half cup of Mexican crema to the bowl.

Add a half cup of crumbled cotija cheese to the bowl.

Add a half cup of sliced scallions to the bowl.

Add a quarter cup of minced cilantro to the bowl.

Add all the juice from one lime to the bowl.

Turn the stove on to medium-high heat and stir to cook the cut corn kernels, toasting them and getting them to char a bit as they cook.

Add all the diced jalapeno to the corn and stir to combine.

Add one teaspoon of minced garlic to the pan and stir for another 30 seconds.

Transfer all the cooked corn to the large bowl with the other ingredients and mix until everything is combined.

Season the corn with chili powder to taste and stir again to incorporate.

Serve the esquites warm or at room temperature in small bowls or cups.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens