Appetizer: Mexico – Esquites Calientes con Crema de Lima y Chile (Warm Mexican Street Corn Skillet Bites with Lime-Chile Cream)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 7 min

Total 22 min

Ingredients

3 cups (480 ml) corn kernels (from 4 ears fresh or frozen, thawed and patted dry)
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) olive oil
1 small jalapeño, seeded and minced (optional)
2 cloves garlic, minced
1 / 4 cup (60 ml) finely chopped scallions
1 / 4 cup (60 ml) Mexican crema or sour cream
1 / 4 cup (60 ml) mayonnaise
1 lime, zested and juiced
1 / 2 tsp chili powder (such as ancho)
1 / 4 tsp smoked paprika
1 / 4 tsp ground cumin
1 / 3 cup (40 g) crumbled Cotija cheese, plus extra for garnish
2 tbsp (30 ml) chopped cilantro (optional)
2 tbsp (30 ml) toasted pepitas (pumpkin seeds)
24 sturdy corn tortilla chips or mini tostada rounds
Fine sea salt, to taste
Freshly ground black pepper, to taste
Hot sauce, for serving (optional)

Instructions

Heat a large skillet over medium-high. Add olive oil and butter; when sizzling, add corn. Cook, stirring occasionally, until lightly charred and fragrant, 5–7 minutes.
Stir in jalapeño (if using) and garlic; cook 1 minute until fragrant. Remove skillet from heat and let cool 2 minutes.
Add scallions, crema, mayonnaise, lime zest, and 1 tablespoon lime juice. Sprinkle in chili powder, smoked paprika, and cumin; season with salt and pepper to taste and stir to coat the corn evenly.
Fold in the Cotija. Taste and adjust lime, salt, and chili as desired.
Spoon warm corn mixture onto the tortilla chips or mini tostadas. Top with a pinch of extra Cotija, cilantro (if using), and toasted pepitas.
Dust lightly with additional chili powder and drizzle with hot sauce if desired. Serve immediately while warm and crisp.