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Easy Esquites
Mexican esquites — corn kernels charred in a dry hot pan until properly blackened in spots before the creamy mayo and crema even get stirred through.
Ingredients
Instructions
Char the corn kernels in a dry, very hot pan without any oil.
Let the kernels sit undisturbed for stretches so they properly blacken in spots rather than just steaming.
Take the pan off the heat before stirring through the mayonnaise and crema, adding them off the heat stops the dairy splitting against the hot metal.
Finish with a good squeeze of lime juice, a dusting of chilli powder and plenty of crumbled cheese, tasting as you go since the balance of salty, tangy and spicy is what makes esquites work.
