Ingredients:

  • 6 ears fresh corn, shucked (or 4 cups frozen corn kernels, thawed)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup mayonnaise (120 ml)
  • 1/4 cup sour cream (60 ml)
  • 2 tablespoons lime juice, freshly squeezed (30 ml), about 1 lime
  • 1 tablespoon finely chopped fresh cilantro (optional)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 clove garlic, minced
  • 1/2 cup crumbled cotija cheese (or feta cheese as a substitute) (60g)
  • Lime wedges, for serving
  • Additional chili powder, for serving (optional)

Instructions:

  1. Prep the Corn (If Using Fresh): Shuck the corn. Brush with olive oil and season with salt and pepper.
  2. Cook the Corn: Grill the corn over medium heat, turning occasionally, until kernels are lightly charred and tender. OR Roast in a 400°F (200°C) oven until tender and slightly browned.
  3. Cool and Cut: Let the corn cool slightly. Cut the kernels off the cob using a sharp knife. If using frozen corn, ensure it is thawed and drained properly.
  4. Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, cilantro, chili powder, smoked paprika, cayenne pepper (if using), and garlic.
  5. Combine: Add the corn kernels to the dressing and stir to coat evenly.
  6. Serve: Transfer the esquites to a serving bowl. Sprinkle with cotija cheese. Serve with lime wedges and additional chili powder, if desired.