Esquites is a cousin to elote--that street food favorite of creamy cheese-coated corn cobs. You can also find this off-the-cob version with Mexican street food vendors. It's great on its own or served as a side dish with grilled meats.
Heat a large cast-iron or other heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of corn and 1 teaspoon sugar; toss to combine. Cook, without stirring, 3 minutes or until corn begins to brown on bottom. Stir and cook 3 minutes or until most of the kernels are browned. Remove from pan. Repeat procedure with remaining 1 tablespoon oil, corn, and 1 teaspoon sugar.
Combine mayonnaise, lime juice, chile powder, coriander, and salt in a medium bowl, stirring with a whisk. Add corn; toss to combine. Sprinkle cheese over corn; serve warm, at room temperature, or chilled.
but otherwise super delicious. I only put 1/2 tsp salt and not the 3/4 it calls for and it was still too salty for me. I used parmesan/romano instead of the queso which might have contributed to the salt level. If I make this again I will add only 1/4 tsp salt, 2 T mayo and some more lime
I am not a huge corn lover, but I did enjoy this as a side to our Grilled Flank Steak with Chipotle-Orange Mojo tacos. We did not have any cheese to top it with, which probably would have been a nice addition, but it was still tasty. We tried this on top of our tacos as well, also tasty.
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