20 min · Vegetarian · Starter · For beginners
Esquites
For 4 servings · US units
Skillet corn with lime, chili, cotija and cilantro: creamy, bright, with a kick
Esquites are summer corn the way you want it: sautéed in butter with garlic and jalapeño, then tossed with mayonnaise, lime juice, chili and crumbled cotija. In Mexico they're street food, and they taste like it: warm, creamy, tangy and with a proper bit of heat. The whole bowl comes together in 20 minutes.
Ingredients
- 12⅓ ozcorn kernelscut fresh from the cob, or frozen or canned
- 1¼ ozbutterfor sautéing the corn
- 2 clovesgarlicminced
- 1finely diced, seeded for less heatMedium-sized green chilli from Mexico, thick-fleshed and juicy, with a fresh, moderate heat.Substitute: Other fresh green chillies of medium heat work well, such as serrano, which is somewhat hotter, or sturdy green chillies from an Asian grocer used more sparingly. Mild Turkish long green peppers give a similar freshness but little heat.Read more
- 1¾ ozmayonnaisecreamy binder
- 1 ozcrumbled, some reserved for topping; feta as substituteA Mexican cow's milk cheese, salty and dry, crumbled or grated over finished dishes.Substitute: Ricotta salata comes closest in texture and saltiness. Feta also works but is moister and noticeably tangier; well drained and crumbled, it suits recipes calling for young cotija best. For aged cotija, a mild pecorino or Parmesan works, though it tastes nuttier and sharper, so use a little less.Read more
- 2 tbspchoppedThe fresh leaves of the coriander plant, with a bright, citrusy and slightly peppery taste.Substitute: There is no true substitute. Flat-leaf parsley, perhaps with a little lime zest, adds colour and green freshness but not cilantro's distinctive citrusy note.Read more
- 2 tbsplime juiceabout one lime
- 1 tspchili powderplus extra for sprinkling; chipotle powder works too
- ½ tspsaltadjust to taste
- 1 tsppaprikasweet or smoked (optional)
- 1limecut into wedges for garnish (optional)
Method
- Heat a large skillet over medium-high heat and melt the butter in it. A splash of oil works instead if you prefer.
- Add the corn kernels along with the minced garlic and diced jalapeño, and cook for about 5 to 8 minutes, stirring often, until the corn is hot and picking up some color in spots.
- Tip the sautéed corn into a bowl.
- Add the mayonnaise, lime juice, chili powder and salt, and mix everything together well. If you're using paprika, stir it in now too.
- Fold in most of the crumbled cotija and the chopped cilantro, keeping a little cotija back for the top.
- Taste the esquites and adjust with more salt and a little extra mayonnaise if you like.
- Spoon into bowls, sprinkle with a pinch of chili powder and the rest of the cotija, tuck a lime wedge alongside each one and serve right away while the corn is still warm.
Tips and variations
No cotija? Feta does the job, and chipotle powder in place of regular chili powder brings a smoky edge. For a simpler version, cook the corn in oil and skip the garlic and jalapeño; a shake of chili-lime seasoning on top makes it even brighter and spicier. To turn it into a warm dip, start by softening onion and jalapeño, season the corn with ancho chili, smoked paprika and cayenne, melt in cream cheese over low heat and use sour cream instead of mayonnaise. To serve, set out tortilla or corn chips for dipping, and if you're making a little spread of it, put refried beans, guacamole or sour cream on the table too.
Allergens
Contains: Eggs, Milk (including lactose)
Not every ingredient in this recipe has been checked, so nothing is promised as free from.
These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
