Esquites

Yield 4

Prep time

15 Min

Cook time

10 Min

Total time

25 Min

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Esquites

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Ingredients

• 4 ears fresh corn, shucked
• Kosher salt
• 1 tablespoon butter
• 2 ounces feta, finely crumbled
• 1/2 cup finely sliced scallions, green parts only
• 1/2 cup fresh cilantro leaves, finely chopped
• 1 jalapeño pepper, seeded and stemmed, finely chopped
• 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 teaspoon)
• 2 tablespoons mayo
• 1 lime, juiced
• 1 teaspoon chile powder, or more to taste
• Salt and black pepper to taste

Instructions

1. Heat oil in a large skillet high heat until shimmering. Add corn on the cob, season to taste with salt, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. While corn is hot, coat with butter. Reserve and cool. Once cooled, remove kernels from the cob and place in a large bowl.
2. Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt, black pepper and more chile powder to taste. Serve immediately.

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