Step by step

Method

4 steps

1. 1

   Heat 1 tablespoon oil in a large skillet over medium-high. Add 4 cups corn kernels (fresh or frozen — no need to thaw) and ¼ small white onion, finely diced. Cook, stirring now and then, 6–8 minutes until the corn gets toasty browned spots and smells sweet and roasted.

2. 2

   Stir in 1 minced garlic clove for 30 seconds. Take the pan off heat and let the corn cool about 5 minutes so the crema doesn't melt into thin sauce.

3. 3

   In a bowl, stir together ⅓ cup Mexican crema or sour cream, juice of 1 lime, ½ teaspoon chili powder, and ¼ teaspoon kosher salt. Fold into the warm corn until every kernel is coated.

4. 4

   Top with ⅓ cup crumbled cotija or feta, 2 tablespoons chopped cilantro, and sliced jalapeño if you want heat. Serve warm or chilled with extra lime. You want creamy esquites with charred sweet corn and chile-lime tang — not plain boiled corn in thin cream.