Name: Esquites
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 tablespoon fine sea salt; 1 1/2 teaspoons chili powder; 1/2 teaspoon ancho chile powder; 1/2 teaspoon paprika; 1/4 teaspoon granulated garlic; 1/4 teaspoon guajillo chile powder; Zest from 1/4 lime; 1/2 cup mayonnaise; 1/4 cup sour cream; 1 1/2 teaspoons chopped fresh cilantro; 4 ears of corn, husked; Vegetable oil, for brushing; 1 tablespoon crumbled cotija cheese, plus more for topping; 2 teaspoons chopped fresh cilantro, plus more for topping; Lime wedges, for serving

Directions

Make the spice blend: Combine the salt, chili powder, ancho powder, paprika, garlic, guajillo powder and lime zest in a small bowl; set aside.
Make the crema: Combine the mayonnaise, sour cream, cilantro and 1/2 teaspoon of the spice blend in a medium bowl; refrigerate until ready to use.
Cook the corn: Heat a grill to high. Brush the corn with vegetable oil. Grill, turning occasionally, until tender, 8 to 10 minutes. Let cool.
Cut the kernels off the cobs and transfer to a large bowl. Add 1/4 cup of the crema, 1/2 teaspoon of the spice blend and the cotija and cilantro; stir to combine. Top with more cotija and cilantro and sprinkle with more of the spice blend. Serve with lime wedges.

Photograph by Ralph Smith

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Esquites

For the Spice Blend:

For the Crema:

For the Corn:

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