Mexican cuisine · Salads & Mezze

Esquites

Warm Mexican street corn in a cup: buttery roasted with lime, cheese and chili.

Ingredients · for 4 servings

• 500 g corn (fresh off the cob or frozen)
• 40 g butter
• 1 garlic clove
• 3 tbsp mayonnaise
• 50 g grated cheese (e.g. parmesan as a cotija substitute)
• 1 lime
• 1 tsp chili powder
• 1/2 bunch cilantro
• Salt

Instructions

1. Foam the butter in a hot pan and roast the corn in it for 8–10 min until browned in spots – let it really roast, that's what gives the street-grill flavor.
2. Fry the chopped garlic in with it for the last 2 min; season with salt.
3. Spoon the hot corn into cups or bowls.
4. Stir in the mayonnaise until everything glistens creamy.
5. Top with cheese, lime juice, chili powder and chopped cilantro.
6. Serve warm with a spoon – with extra lime and chili to taste.