Mexican Esquite

Mexican Esquite Ingredients

4 ears of corn on the cob1⁄3 cup cilantro, roughly chopped1⁄4 cup mayonnaise1⁄4 cup sour cream1⁄2 cup grated or crumbled cotija cheese(more for topping)1 tsp ancho chili powder or plain chili powder1 tsp lime zest2 1⁄2 Tbs fresh lime juicesalt and pepper

Toppings

Pickled red onions (recipe on website, use link in bio)1 Tbs chopped green onionsJalapeños, optionalServe with:lime wedges and tortilla chips

Directions

1. Place corn cobs in boiling water. Simmer 5 minutes. Remove from water, rub with butter, grill until lightly charred, turning until evenly charred. The char gives your corn the smoky flavor that is so typical of street corn. Remove from cobb.2. Mix the mayonnaise and sour cream with the chili powder, cilantro, cheese, lime zest lime juice, salt and pepper. Toss in the corn.Serve room temperature or warm. If you want a warm, cheesier dip, add about 1⁄4-1⁄3 cup shredded manchego cheese and warm dip in the oven or microwave before serving. It’s not traditional, but very good.3. Top with sliced green onions, pickled red onions, cilantro, extra cheese and sprinkle with extra chili powder for a pretty visual. Serve with tortilla chips and lime wedges.