A spoonable version of Mexican elotes, esquites are an easy way to enjoy fresh corn off-the-cob and packed with the flavor of jalapenos, Cotija cheese, cilantro, and shallots.
Preparation Time
25 mins
Cooking Time
5 mins
Total Time
30 mins
Calories
196 Calories
Recipe Instructions
Step 1
Heat oil in a large cast iron skillet over high heat until shimmering. Add corn kernels, in batches if necessary. Stir briefly; sprinkle lightly with salt and pepper. Cook, without stirring, until corn is slightly charred, about 2 minutes. Stir once and cook for 1 minute more. Remove from heat and set aside.
Step 2
Mix shallot, mayonnaise, and chile-lime seasoning together in a large bowl. Stir in the corn and jalapeno until well coated in dressing. Stir in 1/2 of the cilantro and Cotija cheese. Taste and season as desired. Top with the remaining cilantro. Serve each portion with a lime wedge.
Ingredients
1 tablespoon olive oil
salt and ground black pepper to taste
1 jalapeno pepper, seeded and minced
1 lime, cut into wedges
1 tablespoon mayonnaise, or more to taste
1 small shallot, minced
4 ears corn, kernels cut from cob
1 teaspoon chile-lime seasoning (such as Tajin®), or more to taste
2 ounces Cotija cheese, crumbled
0.5 cup fresh cilantro, chopped
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