ESQUITES (MEXICAN STREET CORN IN A CUP)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and higher in protein.

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta is lower in fat, while parmesan is often more affordable.

Remove the husk from the corn and clean it out.

Cut the kernels off the cob into a bowl.

Preheat a 12-inch skillet and add 2 tablespoons of oil.

Add the corn kernels to the skillet and cook for about 10 minutes on medium-low heat, covered with a baking sheet.

In a bowl, mix sour cream, mayonnaise, juice of 1.5 limes, and a pinch of salt.

Add a little chili powder to the sauce and mix well.

Check the corn and ensure it's cooked but not overcooked.

Transfer the corn to a bowl and let it cool slightly.

Add the crema mixture, half of the queso fresco, cilantro, and tahin to the corn and combine.

Plate the esquites and top with remaining queso fresco, cilantro, and more tahin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens