Charred Corn Esquites Bowl
Sweet corn kernels charred in a skillet, then tossed with creamy mayo, lime, cotija, and chili powder for a street-food-style Mexican corn dish that's crispy, tangy, and utterly craveable.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 4 cups corn kernels, fresh or frozen (thawed)
- ⅓ cup mayonnaise
- ½ cup cotija cheese, crumbled
- 1 whole lime (juiced + zested)
- 1 tbsp chili powder
- 2 cloves garlic, minced
- ¼ cup fresh cilantro, chopped
- 2 whole scallions, sliced
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 1 minute.
- 2
Add corn and cook without stirring for 3 minutes until kernels char. Stir and cook 2 more minutes for color.
- 3
Add minced garlic and cook 30 seconds until fragrant, stirring constantly.
- 4
Remove from heat. Fold in mayo, lime juice, lime zest, and chili powder until evenly coated.
- 5
Transfer to a serving bowl. Top with cotija, cilantro, and scallions.
- 6
Season with salt and pepper to taste. Serve warm or at room temperature.
Tools you’ll need
- large skillet (12-inch)
- spatula or wooden spoon
- serving bowl
- microplane or zester
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