Esquites

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 387, total fat 29 G., saturated fats 6 G., proteins 5 G., carbohydrates 32 G., fiber 4 G., cholesterol 21 mg, sodium 421 mg, sugar 5 G.

Esquites is a Mexican street snack made from corn kernels. Thanks to its generous spice content, it offers a whole host of flavors, with notes of sweet, tart, spicy, and savory. Esquites is made with charcoal-roasted corn, which adds a smoky flavor. Cut the roasted kernels from the cob, toss with Guy Fieri's spice blend, drizzle with sour cream sauce, and top with crumbled Mexican cotija cheese and fresh cilantro. For a more vibrant flavor, spritz with lime juice. Serve as an appetizer or as a side dish with grilled meats.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Spice mix

1 tbsp fine sea salt
1.5 tsp chili powder
0.5 tsp ground ancho pepper
0.5 tsp paprika
1/4 tsp granulated garlic
1/4 teaspoon ground guajillo pepper
Quarter lime zest

Sauce

0.5 cup mayonnaise
1/4 cup sour cream
1.5 tsp chopped fresh cilantro

Corn

4 ears of corn, shelled
Vegetable oil for greasing
1 tbsp crumbled cotija cheese + extra for serving
2 tsp chopped fresh cilantro + extra for serving
Lime wedges, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn, Cotija cheese, chili seasoning, ancho pepper, garlic granules, paprika, guajillo pepper, sea salt flakes, sour cream, lime, cilantro

Cooking the dish according to the recipe:

Spice mix:

Mix salt in a small bowl, chili powder, ancho pepper, paprika, garlic, guajillo pepper and lime zest; set aside.

Note

Ground ancho and guajillo are interchangeable ground hot peppers. Choose one for this recipe.
Sauce:

In a medium bowl, combine mayonnaise, sour cream, cilantro, and 1/2 teaspoon spice mix; refrigerate until ready to use.

Corn:

Preheat the grill to high heat. Brush the corn with vegetable oil. Grill, turning occasionally, until cooked through, 8-10 minutes. Let cool.
Cut the kernels off the cobs and transfer them to a large bowl. Add 1/4 cup sour cream sauce, 1/2 teaspoon spice mix, cotija cheese, and cilantro; stir to distribute evenly.
Sprinkle with additional crumbled cheese, cilantro, and spice mix. Serve with lime wedges.