Mexican Street Corn - Esquites
User Reviews
5
Mexican Street Corn - Esquites
Description
To make Mexican Street Corn Esquites, fresh corn ears are cooked in the microwave inside a sealed bag with a little water, steaming them to crisp-tender perfection. Kernels are cut off and tossed with sautéed garlic in olive oil, finely chopped jalapeño, sliced green onions, and fresh cilantro. This combination adds layers of flavor and some heat.
The creamy dressing is prepared by mixing mayonnaise, lime juice, crumbled cotija cheese, chili powder, and salt, lending tang, saltiness, and a mild spiciness. When combined with the corn mixture, the result is a rich, flavorful dish that highlights the freshness of the ingredients with a smoky chili kick. The texture is both creamy and crunchy.
Esquites can be served as a snack, side dish, or a casual appetizer. The use of cotija cheese, known for its crumbly texture and salty flavor, is traditional but can be substituted by queso fresco or feta if unavailable. The lime juice lifts and brightens the overall flavor.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 garlic finely minced, medium cloves, fresh
- 8 sweet corn husks and silk removed, ears, fresh
- 1 jalapeno pepper seeded and stemmed, finely chopped
- 1 medium bunch green spring onions, finely sliced
- ½ cup cilantro finely chopped, fresh leaves
- ¼ cup mayonnaise
- 3 tablespoons lime juice fresh
- 2-3 ounces cotija cheese crumbled
- 1 teaspoon chili powder to taste
- ½ teaspoon kosher salt more to taste
Instructions
- Heat oil in a medium size skillet over medium-low heat. Add garlic and saute for 1 minute, swirling the pan a few times to keep the garlic from browning. Set aside to cool while you prepare the corn.
- Place two ears of corn at a time, in a gallon size ziplock bag. Wet your fingers under the faucet and sprinkle a bit of water into the bag with your hand (just a bit, probably about a teaspoon). Seal the bag and place in microwave for 3 ½ minutes. Corn should be crisp-tender and the kernels should not be wrinkled. If they are wrinkled after the first two ears, reduce the cooking time a bit. Microwaves vary widely in intensity. Remove ears from bag onto a cutting board or work surface to cool a bit. Repeat till all 8 ears are cooked.
- When corn is cool enough to handle, cut kernels from cobs and transfer to a fairly large bowl.
- Add garlic (and oil), jalapeño, green onions and cilantro. Stir to combine.
- In a small bowl, combine mayo, lime juice, cotija cheese, chili powder and salt. Whisk till smooth. Add to corn mixture and stir to combine.
- Taste and add more salt, if needed. Serve warm or at room temperature. To warm, just place in the microwave for 1-2 minutes. Garnish with more cilantro, a bit of finely diced jalapeño and a sprinkle of chili powder, if desired. The cotija cheese pretty much "melts" into the delicious sauce, so if you want to sprinkle a little more on the top as a garnish, that would be pretty too.
Notes
- Cotija cheese is a crumbly, salty Mexican cheese; queso fresco or feta can be used as alternatives.
- Microwaving corn in a sealed bag with a small amount of water steams kernels without overcooking or wrinkling.
- Adjust chili powder quantity to control spiciness according to taste.
User Reviews
Overall Rating
5
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