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Corn Esquites

Corn Esquites

Ingredients

  • 6 ears
    fresh corn, husks removed
  • 3/4 c
    Cotija cheese, finely crumbled
  • 1 T
    Tajín
  • to taste
    cilantro leaves or micro cilantro
  • to taste
    thinly sliced scallions
  • to taste
    Charred lime halves
  • to taste
    Takis chips, crushed (optional)
  • 1/2 c
    mayo (Chili-Lime Crema)
  • 1/2 c
    Mexican crema (Chili-Lime Crema)
  • 1 ea.
    garlic clove, finely chopped (Chili-Lime Crema)
  • 1 tsp.
    smoked paprika (Chili-Lime Crema)
  • 1 tsp.
    ancho chili powder (Chili-Lime Crema)
  • pinch
    cayenne pepper (Chili-Lime Crema)
  • to taste
    salt (Chili-Lime Crema)
  • 1 ea.
    zest and juice of 1 lime (Chili-Lime Crema)

Preparation:

1. Preheat a grill to high heat. Add the corn and char until blackened, blistered and crispy. Set aside to cool slightly. Meanwhile, whisk together all ingredients for the chili-lime crema in a large bowl.

2. When cool enough to handle, slice corn off the cobs and add to the bowl with the crema. Toss to coat.

3. To serve, scoop about a cup’s portion into a small bowl. Top with Cotija, dust with Tajin and finish with other garnishes, as desired. Makes 6 servings.