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Esquites
Street-style corn kernels in a cup with chilli, lime, mayonnaise and cotija. Cooking the corn over high heat until it's genuinely charred in spots gives esquites its smoky depth instead of tasting like plain sautéed corn.
Total time
18 min
Prep
10 min
Cook
8 min
Difficulty
easy
Cuisine
Mexican
vegetariangluten-free
Ingredients
4 earscorn, kernels cut off
2 tbspbutter
1 clovegarlic, minced
1 handfulfresh coriander
4 tbspmayonnaise
juice of 2limes
chilli powderto taste
80gcotija or feta, crumbled
Instructions
1
Melt butter in a pan over high heat, add corn kernels and garlic.
2
Cook stirring until corn is charred in spots, about 5–7 minutes.
3
Remove from heat, add coriander.
4
Serve in cups topped with mayonnaise, lime juice, chilli powder and cotija.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
174
Protein
1.1g
Fat
17.2g
Carbs
5.5g
Fiber
1g
Sodium
100mg
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