Gelatin Free Esquites (Corn in a Cup)
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Learn more →Ingredients
4 servings
- 4 ears fresh corn, husked (or 4 cups frozen corn kernels, thawed and patted dry)
- 1 tbsp unsalted butter
- ¼ tsp salt
For the sauce
- 3 tbsp mayonnaise
- 2 tbsp mexican crema (or sour cream)
- 1 tbsp fresh lime juice
- ½ tsp chili powder
- ¼ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
For serving
- ½ cup cotija cheese, crumbled
- 2 tbsp fresh cilantro, roughly chopped
- ½ tsp chili powder, for dusting
- 1 lime, cut into wedges
- 1 tbsp tajín seasoning (optional)
Instructions
- 1
Cut the kernels from the corn cobs: stand each ear upright on a cutting board and slice downward with a sharp knife, rotating the cob until all kernels are removed. You should have about 4 cups of kernels.
- 2
In a large skillet over high heat, melt the butter until it foams and subsides. Add the corn kernels in a single layer, season with the salt, and cook undisturbed for 3–4 minutes until the kernels are deeply charred on the bottom. Stir once, then cook for another 2–3 minutes until charred in spots throughout. Remove from heat.
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