Esquites Recipe

Prepare and char the corn

If using whole ears: preheat a grill or cast-iron skillet to medium-high. Lightly brush corn with 1 tbs vegetable oil and char on all sides until kernels are lightly blackened (8–12 minutes). Let cool slightly and use a sharp knife to cut kernels off the cobs. If using pre-cut kernels, toast them in skillet as below.

Cook kernels

Heat a large heavy skillet over medium heat. Add 1 tablespoon butter and the charred corn kernels. Cook, stirring occasionally, until corn begins to brown and blister, about 4–6 minutes.

Add aromatics

Push corn to the sides, add the chopped jalapeño and minced garlic to the pan (add a little extra oil if pan is dry). Sauté for 30–60 seconds until fragrant, then stir everything together.

Simmer with epazote

Add the chopped fresh epazote (or dried), 1 cup water or low-sodium chicken stock, 1 tsp kosher salt and 1 tsp black pepper. Bring to a gentle simmer and cook until liquid reduces by about half and flavors concentrate, 3–5 minutes. Taste and adjust seasoning.

In a small bowl, whisk together 1 tablespoon mayonnaise, 3 tablespoons crema (or sour cream), 1 tablespoon fresh lime juice, 1 teaspoon lime zest, 1 teaspoon hot sauce (optional) and 1 teaspoon salt until smooth. Adjust lime or salt to taste. This will be tossed with the warm corn.

Combine corn and sauce: Remove the skillet from heat. Spoon the creamy sauce over the warm corn and stir to coat evenly so the sauce warms and clings to the kernels.

Plate and garnish: Transfer the sauced esquites to a serving bowl or individual cups. Sprinkle 3 tablespoons crumbled cotija cheese evenly over the top, then scatter 2 tablespoons chopped cilantro. Finish with 1 tablespoon chili salt (or sprinkle chili powder and coarse salt to taste). Serve with lime wedges and extra crema or mayonnaise on the side.

Serve: Offer warm for best texture and flavor. Squeeze additional lime over servings as desired.