Homemade Esquites

Ingredients

• 6 cup frozen corn (thawed)
• 1 tbsp butter
• 1 tbsp olive oil
• salt (to taste)
• 1 tsp chili powder
• 1 tsp paprika
• 0.33 cup sour cream
• 0.25 cup mayonnaise
• 0.5 lime juice (the juice of half a lime)
• Tajín (to taste)
• black pepper (to taste)
• 0.5 cup crumbled cotija cheese
• 0.5 cup parmesan cheese
• 0.33 cup red onion (chopped)
• 0.5 cup cilantro (chopped)
• 1 jalapeño pepper (diced)

Steps

1. 1

   Heat a large skillet or a cast-iron skillet over medium-high heat.

2. 2

   Add the butter and olive oil to the skillet.

3. 3

   Stir the corn into the skillet. Let it cook undisturbed for 2 to 3 minutes to allow it to sear and brown.

4. 4

   Stir and continue cooking until the corn is golden brown and has a slightly smoky aroma.

5. 5

   Season the corn with salt, chili powder, and paprika while it is still in the skillet.

6. 6

   In a large bowl, combine the cooked corn, chopped red onion, jalapeño, cilantro, sour cream, and mayonnaise.

7. 7

   Add the cotija cheese, parmesan cheese, and lime juice.

8. 8

   Season with salt and pepper to taste. Mix all ingredients well.

9. 9

   Taste and adjust seasonings as needed. Sprinkle with Tajín to taste before serving.

Notes

You can adjust the heat level by controlling the amount of jalapeño and chili powder. If you prefer a more traditional flavor, you can use fresh corn kernels instead of frozen.

Nutrition per serving

• side dish
• appetizer
• mexican
• corn
• esquites
• vegetarian
• street food