So simple, so delicious…

I like experimenting with Hispanic foods and one of my favorites is paella, but I have also experimented with tamales, chicken verde, and tacos al pastor.  My family really likes a sour cream chicken enchilada recipe, so that is one of my go-to dishes when we are trying to prepare something special for family and friends.  But I discovered a side dish recently that turned out to be so simple and so delicious, it became one of our favorites after our first try at it.  Esquites.

Esquites is reminiscent of elote, a seasoned, Mexican corn-on-the cob, but the kernels are removed first and charred in a hot skillet then mixed with a seasoned crema and served in a cup.

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Ingredients

• For the Crema
• 3 Tbs sour cream
• 3 Tbs fresh lime juice
• 1 Tbs mayonaise
• For the Salad
• 6 ears of corn
• 2 Tbs oil
• 1/2 tsp salt
• For the Seasoning
• 1 Tbs oil
• 2 cloves of garlic, minced or grated
• 1/2 tsp chili powder
• 1 cup crumbled queso fresco (Cotija would work well, too)
• 3/4 cup cilantro, chopped
• 3 scallions, chopped

Instructions

1. For the crema, mix the sour cream, lime juice, and mayonnaise in a large bowl. We lean toward mild versions of recipes so if you wanted to add some heat to your version, dice one or two jalapeño or serrano peppers and add them to the crema.
2. Slice the kernels off the cob. The kernels will be a little juicy because we are using fresh corn, but that’s a good thing because the juice helps with the caramelization.
3. My skillet was small enough that I needed to pan-roast the corn in two batches. For each batch, add 1 Tbs of oil to a skillet on high heat and wait for the oil to shimmer. Then, I add half of the corn, spread into an even layer, add ¼ tsp of salt, and cover for 3 minutes. Don’t walk away, but don’t stir the corn, either. Let it caramelize. The corn may start popping so after 3 minutes, take the skillet off the heat until the popping stops, then move the corn into the bowl with the crema. Repeat with the second batch.
4. After the corn is done, reduce the heat to medium, add another Tbs of oil, add the garlic and chili powder and stir until the chili powder blooms. Add that to the corn and stir.
5. Allow the corn to cool for a few minutes, then add the queso fresco, scallion, and cilantro. Scoop a serving into a cup, top with a little cilantro if desired, and serve with a lime wedge.