Today was my last day of the school year! It feel surreal! This year flew by, as busy times always do. I’m going to really miss my kids. They are such a vibrant group, simply thirsty for knowledge. It was also a year getting used to a new school and new colleagues as well, which can be a stressful and exciting time. I really lucked out, however. I work with some wonderful people that just make everyday life that much sweeter.
Anyhow, summer is here! Officially, no, but for me, YES. The season for BBQ and outside parties and sunny potlucks. Today I decided to share with you my FAVORITE summer side dish, one that is constantly requested by others and devoured quickly from the table. Esquites!
Esquites varies wildly from region to region in Mexico. If you get it at a restaurant or on the street corner, your likely to encounter many different varieties. All extremely delicious. I like mine this way. It’s full of flavor yet still very fresh and much lower in calories than many other versions you see. But seriously, try each and every version you can get your hands on!
I usually make 2 ears of corn for each person I want to serve. If there’s leftovers (a big if) , you will be so happy for a second tasting the next day! You can make this ahead as well, though I like it fresh and even a little warm still from the cooked corn.
Happy BBQ season!
- 8 ears of corn, shucked
- 2 tbsp mayonaise (I always use Hellmans)
- 2 tbsp butter, melted
- 1 tbsp chili powder
- 1/4 tsp cayenne powder
- 1 lime, juiced
- Salt and pepper to taste
- 1/4 cup queso fresco, crumbled
First, bring a large stock pot of water to a boil. Add the ears, about 4 at a time, and boil for about 2 minutes, turning them half way through. Remove, drain the water out a bit, and set aside. Repeat witht he other ears.
In a large bowl, cut the kernels off the ears. Add the mayonnaise, melted butter, chili powder, cayenne, and slat and pepper to taste. Stir to combine, and taste. Add more salt and pepper as necessary. Squeeze the juice of the lime in the bowl and stir to combine.
Add the crumbed queso fresco, stir, and serve! Keeps up to 3 days.
Make ahead tip: add the cheese just before serving.