Esquites

Ingredients

• •4 cups corn kernels, fresh or frozen and thawed
• •1 tbsp butter
• •3 tbsp mayonnaise
• •2 tbsp sour cream
• •2 tbsp fresh lime juice
• •1/3 cup queso fresco, crumbled
• •1 tsp ground chili powder
• •2 tbsp fresh cilantro, chopped
• •1/2 tsp salt

Directions

1. 1Heat a large skillet over medium-high and melt the butter until foaming.
2. 2Add corn and cook 8–10 minutes, stirring only occasionally, until many kernels are browned and lightly charred.
3. 3Remove the skillet from heat and stir in mayonnaise, sour cream, lime juice, chili powder, and salt.
4. 4Divide among cups or bowls and finish with queso fresco and cilantro.
5. 5Serve warm or let cool to room temperature for packed lunches.

💡 Do not crowd a small skillet; the corn needs direct contact with hot metal to char instead of steaming in its own moisture.

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