Esquites is the handheld cousin of elote — same flavors, no mess on the chin. It's the perfect side for a buffet because it travels and holds beautifully.
Char the corn hard for that signature smoky-sweet depth.
Melt the butter in a hot cast-iron skillet and cook the corn undisturbed until charred, stirring occasionally — about 8 minutes.
Off the heat, stir in mayonnaise, crema, half the cotija, chili powder, and lime juice.
Spoon into cups and finish with the remaining cotija, more chili powder, and cilantro.
Pitmaster tip
Frozen corn works great here — just make sure it's fully dry before it hits the pan so it chars instead of steams.
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Sides & Fixings
