Esquites

"Esquites are a salad version of elotes, the beloved Mexican street food featuring charcoal-grilled corn on the cob slathered with creamy sauce, chile powder, lime juice, and Cotija cheese. This recipe skips the grill and instead chars corn kernels in a hot skillet until caramelized.

Salty Cotija cheese adds a milky richness to the salad, while ancho chile powder provides smoky flavors, though any preferred chile powder works well. Leftovers transform easily into a delicious pasta salad by tossing with cooked pasta and olive oil the next day."

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Total Time 15

Servings 6

Ingredients

2 tablespoons safflower or canola oil
6 cups fresh corn kernels from 6 to 7 ears fresh corn
Kosher salt and black pepper
6 tablespoons mayonnaise
6 tablespoons Mexican crema or sour cream
2 tablespoons chopped fresh cilantro plus more for garnish
1 tablespoon fresh lime juice plus wedges for serving
4 ounces Cotija cheese scant 1 cup
Ancho chile powder or chipotle or cayenne, for sprinkling

Instructions

Heat oil in a large cast iron or heavy skillet over medium-high heat. Add corn, season with salt and pepper, and cook, stirring occasionally, until corn is charred and softened, about 8 to 10 minutes. Turn off the heat and let it sit for 2 minutes to enhance the char and smoky flavor.
Meanwhile, in a large bowl, mix mayonnaise, crema, cilantro, and lime juice; season with salt and pepper. Set aside ¼ cup of the sauce in a small bowl for drizzling.
Add the charred corn to the large bowl, season with salt and pepper, and toss to coat. Transfer the corn mixture to a large serving platter, spreading it out in an even layer. Drizzle with the reserved sauce and sprinkle with Cotija cheese and chile powder. Garnish with additional cilantro and serve with lime wedges.