Esquites

Ingredients

• 2 tablespoons butter
• 4 cups (about 600g) fresh corn kernels, cut from the cob
• 1/4 cup (60ml) chicken or vegetable broth
• 1/3 cup (80g) mayonnaise
• 1/4 cup (60g) Mexican crema or sour cream
• 1/2 cup (60g) crumbled cotija cheese
• 1 lime, cut into wedges
• 1 teaspoon chili powder, plus more for serving
• Salt to taste
• Fresh cilantro, chopped, for garnish

Before you cook

• Cut the corn kernels from the cobs.
• Crumble the cotija cheese.
• Cut the lime into wedges.

Steps

1. Melt the butter in a large skillet over medium-high heat.
2. Add the corn kernels and spread them in a single layer.
3. Cook for 8 minutes, stirring occasionally, until the kernels are tender with some golden-brown charred spots.
4. Pour in the broth and let it bubble for 1 minute.
5. Remove the skillet from the heat.
6. Stir in the mayonnaise and crema until the corn is evenly coated.
7. Season with salt and the chili powder.
8. Spoon the warm corn into cups or bowls.
9. Top each serving with crumbled cotija cheese.
10. Squeeze a lime wedge over each cup.
11. Dust with a little more chili powder and chopped cilantro before serving.