Esquites
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
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
- 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.
