Charred Corn Esquites

Mexican · Summer · 25 min · Serves 4 · By Marcus Vidal

Esquites is the spoonable cousin of elote, all the same flavors loosened into a smoky, citrusy mess you eat with a spoon. The trick is to leave the corn alone in a hot pan until it actually chars, then build the dressing right on top of the warm kernels. It comes together in the time it takes to set the table.

Ingredients

• 6 ears sweet corn, kernels cut off
• 2 tablespoons neutral oil
• 3 tablespoons mayonnaise
• 60g cotija cheese, crumbled
• 1 jalapeno, finely diced
• 1 lime, juiced
• 1 teaspoon ancho chile powder
• A small handful of cilantro, chopped
• Sea salt, to taste

Method

1. Heat the oil in a wide skillet over high heat until it shimmers. Add the corn in a single layer and leave it undisturbed for three minutes so it can char.
2. Toss the kernels and char again, repeating until much of the corn is spotted brown, about eight minutes total. Slide off the heat.
3. Stir in the mayonnaise, jalapeno, and lime juice while the corn is still hot, so everything melts together.
4. Fold through most of the cotija and cilantro. Taste and adjust with salt and more lime.
5. Spoon into cups or a shallow bowl, then shower with the remaining cheese, the chile powder, and the last of the cilantro. Serve warm.