Ingredients
Corn and toppings
- 600 g sweet corn kernels fresh, or frozen and thawed in the refrigerator
- 15 g unsalted butter divided
- 40 g mayonnaise
- 40 g Cotija cheese finely crumbled
- 20 ml fresh lime juice
- 5 g cilantro leaves chopped
- 1.5 g mild chili powder divided; check the label for heat and salt
- 1 g fine salt
Equipment
- 1 12 inch heavy skillet
- 1 Large mixing bowl
- 1 wooden spoon or spatula
- kitchen scale, measuring spoons and citrus juicer
- clean tray and paper towels for drying corn
- 4 small serving cups and spoons
Instructions
Prepare and brown the corn
- If using frozen corn, thaw it in the refrigerator first. Drain the kernels and spread them on a clean towel-lined tray. Pat thoroughly dry. Set a 12 inch heavy skillet over medium-high heat.
- Melt half the butter in the skillet. Add half the corn in an even layer and cook for 6–8 minutes, stirring occasionally and allowing it to sit between stirs, until heated through with golden-brown patches. Transfer to a large bowl. Repeat with the remaining butter and corn. Adjust the heat if the butter starts to scorch; avoid blackening the kernels.
Finish and serve
- Let the corn stop steaming heavily for about 2 minutes. Fold in the mayonnaise, lime juice, salt and half the chili powder until lightly coated. Taste a kernel with a little cheese before adding any extra salt.
- Divide among four small cups. Add the Cotija, cilantro and remaining chili powder. Serve warm with spoons.
Nutrition
Calories: 259kcalCarbohydrates: 29gProtein: 7gFat: 15gFiber: 3.2g
Video
Notes
Makes 4 small cups. Timing varies with the corn's moisture and skillet heat; the brief rest can overlap preparing the toppings. Use thawed, well-drained frozen corn rather than putting ice-covered kernels into hot butter. This is a dry skillet version with sweet corn, not a broth-based preparation. Contains milk and egg; check mayonnaise, cheese and chili-powder labels. Serve promptly, or refrigerate in a shallow covered container within 2 hours, or 1 hour above 90°F (32°C). Use within 2 days for quality and reheat leftovers thoroughly. The cheese is salty, so taste a complete bite before adding extra seasoning.
Video credit: Rick Bayless. He demonstrates broth-based and fried esquites. This sweet-corn skillet version uses cilantro and measured mild chili powder; it omits his onion and epazote and uses different proportions.
Nutrition is an ingredient-based estimate for one small cup, or one-quarter of the recipe, using fresh sweet corn and reference mayonnaise and cheese data. Frozen corn, brands and portion sizes can change the result.