Esquites (Mexican Corn Cup)

Ingredients

• 1 1/3 lbsweet corn, kernels, fresh or frozen
• 1 ozbutter
• 1/4 cupmayonnaise
• 2 3/4 ozCotija cheese, finely crumbled; feta works
• 2limes, juiced
• 1 tspchili powder
• 1/2 ozcilantro, finely chopped
• 2scallions, finely sliced
• 1/2 tspsea salt

Method

1. 1

   Melt the butter in a wide skillet over high heat, add the corn in a single layer and leave it alone for 3 minutes so it blackens underneath. Stir and repeat until well charred, about 10 minutes total.

2. 2

   Tip the corn into a bowl and let it stand for 2 minutes, so the mayonnaise does not split when it goes in.

3. 3

   Stir through the mayonnaise, lime juice and salt until every kernel is coated.

4. 4

   Fold in most of the Cotija, the cilantro and the scallions. Spoon into cups or bowls and top with the remaining cheese and a dusting of chili powder.

Nutrition per serving