Mexican Street Corn
ID: 89a2e578...
A delicious skillet version of Mexican Street Corn (Esquites) that is perfect for parties. It features fresh corn kernels charred to perfection and tossed with creamy mayonnaise, tangy lime, mild chilis, and salty Cotija cheese.
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🍳 烹飪流程
Cut kernels off 6 ears of corn using the bowl-in-bowl stability method. → Heat oil and char the corn in a skillet for 2-3 minutes per side, flipping instead of stirring. → Mix in mayonnaise, mild chilis, cilantro, lime juice, and chili powder. → Fold in the Cotija cheese and adjust seasonings to taste. → Garnish with extra cilantro and chili powder before serving.
烹飪步驟
簡短烹飪順序
Cut kernels off 6 ears of corn using the bowl-in-bowl stability method. → Heat oil and char the corn in a skillet for 2-3 minutes per side, flipping instead of stirring. → Mix in mayonnaise, mild chilis, cilantro, lime juice, and chili powder. → Fold in the Cotija cheese and adjust seasonings to taste. → Garnish with extra cilantro and chili powder before serving.
開場介紹
A delicious skillet version of Mexican Street Corn (Esquites) that is perfect for parties. It features fresh corn kernels charred to perfection and tossed with creamy mayonnaise, tangy lime, mild chilis, and salty Cotija cheese.
步驟 1
Prepare the corn by cutting the kernels off the cob. Use a small bowl placed upside down inside a large bowl to stabilize the cob and catch the kernels.
步驟 2
Heat one tablespoon of vegetable oil in a cast-iron skillet over medium-high heat.
步驟 3
Add the corn kernels to the hot skillet and spread them out evenly. Let them cook for 2-3 minutes without stirring to achieve a charred effect.
步驟 4
Flip the corn (do not stir) and let the other side char for another 2-3 minutes. Repeat this process for a third time until the corn is golden and charred.
步驟 5
Add the mayonnaise, mild chilis, cilantro, lime juice, and chili powder to the skillet. Mix everything thoroughly with the charred corn.
材料清單
重要提醒
The key to the flavor is the char; avoid stirring the corn constantly and instead flip it in sections.
The bowl-in-bowl technique prevents the corn cob from slipping and keeps kernels from flying everywhere.
Cotija cheese is often called 'Mexican Parmesan' and provides the signature salty, crumbly texture to this dish.
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