Esquites

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

For the Spice Blend:

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

For the Crema:

1/2 cup mayonnaise

1/4 cup sour cream

1 1/2 teaspoons chopped fresh cilantro 

For the Corn:

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

  1. Make the spice blend: Combine the salt, chili powder, ancho powder, paprika, garlic, guajillo powder and lime zest in a small bowl; set aside.
  2. 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. 
  3. 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.
  4. 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.