Mexican Corn (Esquites)
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(6)
Ingredients
8 servings
- 2 tablespoons olive oil
- 1 cup red onions, diced
- 1-2 tablespoons jalapeno, finely diced
- 2-4 garlic cloves- roughly chopped
- 3 1/2- 4 cups corn kernels (16 ounces, frozen or 4 fresh ears of corn)
- 1/2 teaspoon coriander
- ½ teaspoon cumin
- 1/8- ¼ teaspoon chipotle powder (or sub-smoked paprika or chili powder for milder flavor) Note: 1/4 teaspoon is quite spicy.
- 1/2 teaspoon salt,
- ¼ teaspoon pepper
- 3-4 tablespoons water or veggie stock
- 1 small lime- zest, and juice if needed.
- 1/2 cup chopped cilantro
- 1/2 cup scallions
- 1/4 cup Mayo or vegan mayo (see notes), more to taste.
- ¼-½ cup cotija, crumbled (optional, sub-grated insalata ricotta, parmesan or pecorino)
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Preparation
Step 1
Heat oil in an extra-large skillet over medium-high heat.
Step 2
Add onion and saute until golden about 3 minutes, stirring often. Lower heat to medium-low, add garlic and jalapeno, cook until fragrant, 4-5 minutes.
Step 3
Add fresh corn, spices, salt and pepper. Saute for a few minutes, stirring frequently. Add a splash of water stir, cover and steam for 3-4 minutes.
Step 4
Add the lime zest. Fold in 2/3rds of the cilantro and scallions. Stir in the mayo. Taste. Adjust the salt, and lime to taste (feel free to squeeze lime if needed; I find the zest to be enough).
Step 5
Serve in a bowl, sprinkle with remaining cilantro, scallions and optional cotija serve with tortilla chips. Serve at warm or at room temp.
Step 6
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