There's something uniquely comforting about a rainy day, especially when you're tucked inside, warm and cozy. But for me, the best kind of rainy day comfort often comes from an unexpected place: the bustling, vibrant streets of Mexico, and the promise of a steaming cup of esquites. I can still close my eyes and picture it: the slick, rain-kissed cobblestones, the vibrant colors of a street vendor's cart, and that unmistakable, soul-warming aroma of freshly cooked corn, chili, and lime wafting through the cool, damp air. It's a memory that always makes my mouth water. Today, we're bringing that magical street food experience indoors. Get ready to recreate the irresistible allure of esquites, complete with that captivating aroma, right in your own kitchen!
The Recipe
Street-Style Esquites
Prep Time: 15 minutes Cook Time: 20 minutes Servings: 4
Ingredients:
- 4 cups fresh or frozen corn kernels (about 4-5 ears of corn)
- 2 tbsp unsalted butter or oil
- ½ small white onion, finely diced
- 1-2 jalapeños, seeded and minced (adjust to your spice preference)
- 2 cloves garlic, minced
- ½ cup chicken broth or water
- ½ cup mayonnaise
- ¼ cup crema (Mexican sour cream) or sour cream
- ¼ cup crumbled cotija cheese, plus more for garnish
- Juice of 1-2 limes, plus wedges for serving
- ½ tsp chili powder, plus more for dusting
- ¼ tsp salt, or to taste
- Fresh cilantro, chopped, for garnish
Instructions:
Cook the Corn: If using fresh corn, cut the kernels off the cob. In a large skillet, melt the butter over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly browned and slightly charred, about 7-10 minutes. This brings out a wonderful smoky flavor.
Sauté Aromatics: Add the diced white onion and minced jalapeño to the skillet. Cook, stirring, until the onion softens, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
Simmer: Pour in the chicken broth (or water) and bring to a simmer. Cook until most of the liquid has evaporated, about 3-5 minutes.
Assemble the Creamy Base: Remove the skillet from the heat. Stir in the mayonnaise, crema (or sour cream), and ¼ cup of cotija cheese. Mix well until everything is creamy and well combined.
Season and Serve: Stir in the lime juice, ½ tsp chili powder, and salt. Taste and adjust seasonings as needed. The esquites should be tangy, creamy, and spicy.
Garnish: Spoon the esquites into individual cups or bowls. Garnish generously with more crumbled cotija cheese, a sprinkle of chili powder, and fresh chopped cilantro. Serve immediately with lime wedges.
