Mexican Street Corn (Esquites)

Ingredients

olive oil

4 tbsp

red onion diced

2 cup

jalapeño finely diced

2 tbsp

garlic roughly chopped

6 cloves

corn kernels

7 cups

coriander

1 tsp

cumin

1 tsp

chipotle powder

1/4 tsp

salt

1 tsp

black pepper

1/2 tsp

water

6 tbsp

lime zest and juice

2 small

cilantro chopped

1 cup

scallions chopped

1 cup

mayo

1/2 cup

cotija cheese crumbled

1/2 cup

Method

1. 01Heat oil in a large skillet over medium-high heat. Add onion and sauté until golden, about 3 minutes, stirring often.
2. 02Lower heat to medium-low, add garlic and jalapeño, and cook until fragrant, 4-5 minutes.5 min
3. 03Add corn, coriander, cumin, chipotle powder, salt, and pepper. Sauté for a few minutes, stirring frequently.
4. 04Add water, stir, cover, and steam for 3-4 minutes.
5. 05Add lime zest. Fold in two-thirds of the cilantro and scallions. Stir in mayo. Taste and adjust salt and lime juice as needed.
6. 06Serve in a bowl, sprinkle with remaining cilantro, scallions, and cotija. Serve warm or at room temperature with tortilla chips.