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Cooking 101
Transform your corn side dish with this esquites recipe, a flavorful take on Mexican street corn. Charred in a cast iron skillet, coated with our Zesty Jalapeño Aioli, and topped with cotija cheese, chili powder, cilantro, and lime juice, this easy recipe is a crowd-pleaser that doesn’t require a grill.
Chef Tip: To intensify the charred flavor, let the corn sit undisturbed in the hot skillet for a few extra minutes before stirring. This will create deeper caramelization and a more robust, smoky taste in your esquites.
4 ears of corn, shucked or 1 lb. frozen corn, thawed
Salt
½ cup cotija cheese, crumbled
1 tsp Chili powder
Cilantro, chopped, to taste
Juice & zest of 1 lime
Make sure corn is dry and heat a cast iron skillet over high heat. When pan is hot, add corn and season with salt. Cook until corn is lightly charred.
Transfer corn to a medium bowl, and coat with Zesty Jalapeño Aioli. Add cotija cheese, chili powder, cilantro, and lime juice. Serve.
Sort of like spicy mayo, but all grown up. A creamy base starring zingy jalapeños, bright cilantro, and sweet garlic. Drizzle it, dip it, and spread it…
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