Ingredients
Corn and toppings
- 4 cups sweet corn kernels 600 g, fresh or frozen
- 1 tablespoon unsalted butter 14 g
- 1/4 cup water 60 mL, plus a small splash only if needed
- 3 tablespoons mayonnaise 45 g
- 2 tablespoons fresh lime juice 30 mL
- 1/3 cup finely crumbled Cotija cheese 40 g
- 1/2 teaspoon pure ground red chile choose a mild or hot variety to taste; not a salted seasoning blend
- 1/4 cup chopped cilantro 8 g
- 1/8 teaspoon fine salt about 0.75 g; only as needed after tasting the cheese
Equipment
- 1 Large skillet
- 1 Mixing bowl
- 1 Spoon
- 1 Citrus juicer
Instructions
- Melt butter in a large skillet over medium heat. Add corn and water. Cook, stirring occasionally, for 7–10 minutes until kernels are hot and tender. For frozen corn, follow the package’s cooking directions and continue as needed.
- Let excess liquid evaporate so the pan is moist without a puddle. If fresh kernels remain firm and the pan dries out, add a small splash of water and continue cooking.
- Remove the pan from the heat and let the strongest steam subside for a minute. Stir in mayonnaise and lime juice. Taste a spoonful with a little Cotija before adding any salt.
- Divide among four heatproof cups or bowls. Top with Cotija, ground chile and cilantro. Serve warm, with optional extra lime wedges alongside.
Nutrition
Calories: 270kcalCarbohydrates: 30gProtein: 7gFat: 16gFiber: 3g
Video
Notes
Nutrition is an approximate calculation per quarter of the measured recipe, using 600 g sweet corn, 14 g butter, 45 g mayonnaise and 40 g Cotija with the measured lime and cilantro. Brands and the salt actually added change the result. Contains milk and commonly egg from mayonnaise; check labels.
Refrigerate leftovers within 2 hours at 40°F (4°C) or below; use within 3–4 days and reheat corn to 165°F (74°C). Keep reserved finishing toppings separate when practical.
Cost is a US grocery estimate: corn about US$1.64 based on US$2.48 per 907 g, with about US$2.36 for the measured butter, mayonnaise, cheese, lime, cilantro and spices. Excludes energy and optional extras; prices vary.
Video credit: Comida estilo Guerrero, How to make esquites. The demonstration uses a larger batch of corn with bouillon and epazote. This card uses sweet corn, water and measured creamy toppings, without bouillon or epazote. Follow the card for its quantities and short cooking method.