Cooked - Esquites: Mexican Corn In A Cup - New Recipe

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Esquites: Mexican Corn In A Cup

1.0

6 ears of corn (or 20 ounces/(567 grams) good-quality frozen corn)

2 tablespoons (30 ml) safflower oil

1 clove garlic (minced)

2 tablespoons (28 grams) mayonnaise

½ teaspoon chili powder

½ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

2 tablespoons (30 ml) freshly squeezed lime juice

2 scallions (white and green parts sliced)

Handful of cilantro leaves and tender stems (chopped)

2 ounces (57 grams) grated cotija cheese

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Shuck the corn and cut the kernels off the cobs.
Heat the oil over medium-high heat in a cast iron or other heavy skillet. When it shimmers, add the corn kernels and let sit for a few minutes to start browning. Stir and let sit again. Repeat this process until there is nice browning in lots of spots, 10 to 15 minutes total.
Add the minced garlic to the skillet and cook, stirring, for 30 seconds. Remove from heat and let cool for at least 10 minutes, until just warm.
In a serving bowl, mix together the mayonnaise, chili powder, salt, pepper, and lime juice.
Add corn, scallions, cilantro, and cotija. Toss gently to combine well. Taste for seasoning and add more of anything you like. Serve warm or at room temperature.

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