Sautéed Corn Esquites

Corn kernels sautéed in butter until tender and lightly golden, bound by a creamy chili and lime sauce. A creamy texture coating the kernels, heightened by the saltiness of the cheese.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 482
• Protein: 15 g
• Carbs: 47 g
• Fat: 26 g

Ingredients

• 800 g Corn ( drained )
• 40 g Minimum butter sweet
• 1 piece Onion ( finely minced )
• 2 piece Garlic ( minced )
• 2 tbsp Japanese mayo
• 2 tbsp Cream
• 30 ml Lime juice
• 1 tsp Hot pepper en poudre
• 50 g Parmesan cheese ( finely grated )
• 0.5 piece Fresh cilantro ( leaves picked and chopped )
• 1 pinch Gray sea salt
• 1 tbsp Epazote ( finely chopped )
• 50 g Cotija Cheese ( crumbled )

Instructions

1. Corn preparation

   In a skillet, melt the butter. Add the corn kernels. Sauté over high heat until the kernels begin to color and become slightly translucent.

2. Aromatics and juices

   Stir in the onion, garlic, and epazote. Lower the heat. Sauté without browning until the onion is tender. The juices should lightly stick to the bottom of the pan.

3. Binding and seasoning

   Off the heat, add the mayonnaise, cream, and lime juice. Mix vigorously to create an emulsion that coats each corn kernel. Sprinkle with chili powder, cilantro, and Cotija cheese.

Chef's tips

• Let the corn stick slightly to the pan to develop nutty notes.
• If using fresh corn, don't discard the cobs; boil them to create a cooking broth.

Storage

Keeps for 2 days in the refrigerator. Reheat gently in a pan with a splash of cream to loosen the sauce.