Esquites

(from castro15’s recipe box)

Categories: Mexican

Ingredients

  • For the spice blend:
  • 1 tbsp. sea salt
  • 1 1/2 tsp chili powder
  • 1/2 tsp ancho chile powder
  • 1/2 tsp paprika
  • 1/4 tsp granulated garlic
  • 1/4 tsp guajillo chile powder
  • Zest from 1/4 lime
  • For the crema:
  • 1/2 cup mayo
  • 1/4 cup sour cream
  • 1 1/2 tsp chopped fresh cilantro
  • For the corn:
  • 4 ears of corn, husked
  • Vegetable oil, for brushing
  • 1 tbsp. crumbled cotija, plus more for topping
  • 2 tsp chopped fresh cilantro, plus more for topping
  • Lime wedges, for serving

Directions

  1. Make the spice blend: Combine the salt, chili powder, ancho powder, paprika, garlic, guajillo powder and lime zest in a small bowl; set aside.

  2. Make the crema: Combine the mayo, sour cream, cilantro and 1/2 tsp of the spice blend in a medium bowl; refrigerate until ready to use.

  3. Cook the corn: Heat a grill to high. Brush the corn with vegetable oil. Grill, turning occasionally, until tender, 8-10 minutes. Let cool.

  4. Cut the kernels off the cobs and transfer to a large bowl. Add 1/4 cup of the cream, 1/2 tsp of the spice blend and the cotija and cilantro; stir to combine. Top with more cotija and cilantro and sprinkle with more of the spice blend. Serve with lime wedges.

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