Mexican Esquite

Ingredients

• 4 ears of corn on the cob
• 1⁄3 cup cilantro, roughly chopped
• 1⁄4 cup mayonnaise
• 1⁄4 cup sour cream
• 1⁄2 cup grated or crumbled cotija cheese
• (more for topping)
• 1 tsp ancho chili powder or plain chili powder
• 1 tsp lime zest
• 2 1⁄2 Tbs fresh lime juice
• salt and pepper
• Pickled red onions (recipe on website, use link in bio)
• 1 Tbs chopped green onions
• Jalapeños, optional
• Serve with:
• lime wedges and tortilla chips

Instructions

1. 1

   --- Directions ---

2. 2

   Place corn cobs in boiling water. Simmer 5 minutes. Remove from water, rub with butter, grill until lightly charred, turning until evenly charred. The char gives your corn the smoky flavor that is so typical of street corn. Remove from cobb.

3. 3

   Mix the mayonnaise and sour cream with the chili powder, cilantro, cheese, lime zest lime juice, salt and pepper. Toss in the corn.

4. 4

   Serve room temperature or warm. If you want a warm, cheesier dip, add about 1⁄4-1⁄3 cup shredded manchego cheese and warm dip in the oven or microwave before serving. It's not traditional, but very good.

5. 5

   Top with sliced green onions, pickled red onions, cilantro, extra cheese and sprinkle with extra chili powder for a pretty visual. Serve with tortilla chips and lime wedges.