Cook and Scale
Esquites (Mexican Street Corn Cups)
4 servings · 25 min total
Charred sweetcorn kernels tossed in creamy mexican crema, cotija cheese, lime, and chili powder, served warm in cups.
Ingredients
- 600 g sweetcorn
- 2 tbsp butter
- 1 dl mexican crema
- 80 g cotija cheese, crumbled
- 1 lime, juiced
- 1 tsp chilli powder
- 4 tbsp fresh cilantro, chopped
- salt to taste
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Char the corn — Melt the butter in a skillet and cook the sweetcorn over medium-high heat for 8-10 minutes, stirring occasionally, until charred in spots.
- 2.
Stir in crema and cheese — Remove from the heat and stir in the mexican crema, lime juice, and half the cotija cheese while still warm.
- 3.
Season and serve — Season with salt and chili powder, spoon into bowls or cups, and top with the remaining cotija, cilantro, and an extra sprinkle of chili powder.