Esquites (Mexican Street Corn off the Cob)

 

2 Tablespoon unsalted butter
20 oz. frozen corn kernels (thawed)
1/4 cup mayonnaise
1/2 cup Cotija cheese or queso fresco, grated or crumbled
2 green onions, finely chopped (may substitute onion powder if necessary)
1/4 cup fresh cilantro, chopped
1 lime, juiced (or 2 Tbs. bottled lime juice)
1/2 teaspoon smoked paprika or chili powder
1/2 - 1 teaspoon garlic powder
Salt and pepper, to taste
Extra crumbled Cotija/queso, cilantro, paprika/chili powder, lime wedge for serving

Melt butter in a heavy pan (cast iron is best). Spread corn kernels in a single layer in the pan. Roast for 15 minutes or more, stirring frequently, until the outsides of the kernels have browned. (Some will have a charred look.)

In a serving dish, combine mayonnaise, crumbled cheese, green onions, cilantro, lime juice, smoked paprika (or chili powder), and garlic powder. Add salt and pepper, to taste.

Add corn to mayo mixture and stir to combine completely

Sprinkle with extra crumbled cheese, paprika (or chili powder), and cilantro. Serve warm immediately.

I like to have this as a side dish with pulled pork tacos (topped with shredded cabbage and cilantro lime dressing). White rice (or cilantro lime rice) and beans make the meal even more hearty.

The Esquites recipe is a slight adaptation from https://littlecooksreadingbooks.com/mexican-street-corn-off-the-cob/