1.High-Heat Cast-Iron Blistering:6-8 min.
Melt 2 tbsp unsalted butter in a large cast-iron skillet over high heat. Add 4 cups corn kernels and spread in a single layer. Let cook undisturbed for 2 to 3 minutes at a time until the bottoms turn deeply charred and golden brown. Stir and repeat for 6 to 8 minutes total.
2.Whisk Creamy Base Matrix:2 min.
In a large mixing bowl, whisk together 3 tbsp mayonnaise, 2 tbsp Mexican crema, and a sharp squeeze of fresh lime juice until completely smooth and unified.
3.Fold Warm Corn and Dairy:2 min.
Transfer the hot charred corn straight from the skillet into the cream bowl. Add half of the crumbled cotija cheese (¼ cup) and half of the chopped cilantro (2 tbsp). Fold gently with a spatula until every kernel is coated, then season with a pinch of salt to taste.
4.Assemble Clear Party Cups:2 min.
Spoon the warm, creamy corn mixture evenly into clear individual serving cups.
5.Garnish and Serve Hot:1 min.
Top each cup with the remaining cotija cheese, a dusting of chili powder or Tajín, and fresh cilantro. Tuck a lime wedge into each cup and serve immediately while warm.
📊 Nutritional Profile (Approximate Per Serving)
Metric Amount Per Serving (1 Cup / 1/4th of recipe)
Calories ~240 kcal
Protein 6g
Total Fat 15g
Carbohydrates 24g
Dietary Fiber 3g
Sugars 6g
Sodium 340mg
🔒 Make-Ahead Strategy & Storage Guidelines
Make-Ahead Strategy: Char the corn and whisk the cream base up to 12 hours in advance, storing them in separate airtight containers in the refrigerator. Right before serving, reheat the corn in a dry skillet, fold into the cream base, and assemble the fresh cups.
Refrigeration Limits: Store leftover Esquites in a sealed glass container in the refrigerator for up to 3 days. Gently warm in a skillet over low heat before serving (avoid microwaving on high power to prevent the mayonnaise emulsion from separating into grease). Do not freeze.
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