Ingredients
Method
- 1. Char the Corn: Heat butter or oil in a large skillet over medium-high heat. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until tender and lightly charred.
- 2. Combine Ingredients: Remove the skillet from the heat. Add the mayonnaise, sour cream, and half of the cotija cheese to the hot corn. Stir well until everything is creamy and combined.
- 3. Serve: Spoon the esquites into serving cups or a bowl.
- 4. Garnish: Top with the remaining cotija cheese, a sprinkle of chili powder, and fresh cilantro. Serve with lime wedges on the side.
Nutrition
Notes
Fresh vs. Frozen Corn: This recipe works perfectly with frozen corn kernels, making it a great year-round option. Be sure to thaw them first.
Cheese Substitutes: If you can't find Cotija, crumbled Feta is a great substitute. Queso Fresco offers a milder flavor.
No-Mayo Version: For a mayo-free sauce, whisk together ¾ cup sour cream, ¼ cup Greek yogurt, and the juice of one lime before mixing it into the corn.
Spice Level: Adjust the amount of chili powder to your preference. A dash of Tajín or cayenne also works well.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.