Esquites with Wild Chiltepin, Mayo and Cotija

Esquites are one of the most representative Mexican snacks. The wild chiltepin version elevates the dish: the fruity spiciness of chiltepin balances the creaminess of mayonnaise and the saltiness of cotija cheese without covering the sweetness of the corn.

Ingredients

• 4 yellow corn ears, kernels removed (or 4 cups of frozen kernels)
• 2 tablespoons butter
• 1/2 white onion, finely chopped
• 1 garlic clove, minced
• 1 cup chicken stock
• Juice of 2 limes
• 1/2 cup mayonnaise
• 2 tablespoons La Yaquiyori chiltepin hot sauce
• 1/2 cup crumbled cotija cheese
• Fresh cilantro, chopped
• Salt and pepper to taste

Method

1. Melt the butter in a large skillet over medium heat. Sweat the chopped onion and garlic until translucent (3-4 minutes).

2. Add the corn kernels and cook 5 minutes over medium-high heat, stirring, until they brown lightly and develop a caramelized flavor.

3. Pour in the chicken stock and reduce 8-10 minutes until almost all the liquid evaporates. Season with salt and pepper to taste.

4. Serve in individual bowls. Each portion is finished to taste: add lime juice, a generous spoonful of mayonnaise, La Yaquiyori chiltepin sauce to taste, crumbled cotija cheese and chopped fresh cilantro.

Tips

If you use frozen corn, thaw it well to avoid releasing too much water. For a vegan version, swap butter for olive oil, mayonnaise for avocado or vegan mayo, and cotija for nutritional yeast. La Yaquiyori is single-varietal, so it does not need to be paired with industrial chile powders.