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Milk Street Recipe

Esquites Mexican Roasted Corn

20 Minutes

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Esquites Mexican Roasted Corn

As chef Gabriela Cámara tells us in her book, “My Mexico City Kitchen,” esquites are a popular Mexican street food comprising cooked corn kernels (and some of their cooking liquid) spooned into styrofoam cups and topped with mayonnaise and lime, chilies and cheese. It’s a wonderful flavor combination, and simple to replicate this dish at home.

Because corn in the States tends to be sweeter and more tender than corn found in Mexico, we skipped the step of simmering the corn in water, instead cooking the kernels directly in a pan until lightly toasted. Instead of mayonnaise we use Mexican crema, which can be found in many grocery stores; if you can’t find it, sour cream thinned with a bit of water is a fine substitute.

4

Servings

Tip

Don’t use a conventional stainless steel skillet to cook the corn. The natural sugars in the corn will burn and cause the kernels to stick.

20 Minutes

Ingredients

  • 3

    tablespoons grapeseed or other neutral oil

  • 4

    cups fresh corn kernels (from about 5 ears corn) OR thawed frozen corn kernels, patted dry

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