Nickel Allergy Friendly Esquites (Corn in a Cup)

Total time25 min

Prep time10 min

Cook time15 min

Nickel Allergy Friendly Esquites (Corn in a Cup)

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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
Primal Kitchen Mayo Made With Avocado Oil, 12 fl oz Primal Kitchen Mayo made with Avocado Oil, 17 fl oz Sir Kensingtons Avocado Mayo - 12 OZ Sir Kensington's Classic Mayonnaise - 12 fl oz Classic Mayonnaise
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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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