Esquites en Vaso
Mexico's beloved street corn in a cup: charred corn kernels tossed with mayonnaise, cotija cheese, lime juice, chili powder, and epazote — rich, tangy, and addictive.
Ingredients
- 4 cups fresh or frozen corn kernels
- 2 tbsp unsalted butter
- 2 tbsp fresh epazote (or fresh cilantro), chopped
- 1/4 cup mayonnaise
- 2 tbsp fresh lime juice
- 1/2 tsp chili powder (or Tajin)
- 1/4 cup cotija cheese (or feta cheese), crumbled
- 1/2 tsp kosher salt
Instructions
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1
Heat a large skillet over high heat until very hot. Add 2 tbsp unsalted butter and let it melt and foam.
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2
Add 4 cups fresh or frozen corn kernels in an even layer. Let cook undisturbed for 2 to 3 minutes until the corn begins to char on one side, then stir and continue cooking until most kernels have some golden-brown color, about 5 to 7 minutes total.
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3
Add 2 tbsp chopped fresh epazote (or fresh cilantro) and 1/2 tsp kosher salt to the pan, stir for 30 seconds, then remove from heat.
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4
Divide the hot corn among cups or bowls. Top each serving with 1/4 cup mayonnaise, 2 tbsp fresh lime juice, and 1/2 tsp chili powder (or Tajin).
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5
Finish each cup with 1/4 cup crumbled cotija cheese (or feta cheese). Serve immediately.