Gourmet Mexican Esquites (Street Corn in a Cup)

Gourmet Mexican Esquites (Street Corn in a Cup)

Mexican street corn, off the cob and into a cup. Dry-charred kernels get tossed in Cilantro & Roasted Onion EVOO, bound with a little mayo, then finished with Persian Lime EVOO, crumbled cotija, and a heavy dusting of Tajín. Serve it warm and watch it disappear.

Ingredients:

• 1 bag (16 oz) frozen whole-kernel corn, thawed and patted dry
• 2 Tbsp Graze Oil Cilantro & Roasted Onion EVOO
• 2 tsp Graze Oil Persian Lime EVOO, for finishing
• ¼ cup mayonnaise or Mexican crema
• ⅓ cup cotija or feta cheese, crumbled
• Tajín Clásico seasoning, for dusting

Directions:

1. Dry-char. Heat a large, heavy cast-iron skillet over high heat with no oil. Add the dry corn kernels in a single layer and let them sit undisturbed for 2–3 minutes, until deep brown char spots form. Toss and repeat, then transfer to a mixing bowl.
2. Bloom. Pour the 2 tablespoons of Cilantro & Roasted Onion EVOO over the hot corn and toss well. The residual heat unlocks the savory onion and herb aromas without scorching the delicate oil.
3. Bind. Let the corn cool for 5 minutes so the cream doesn’t separate, then gently fold in the mayonnaise.
4. Assemble. Divide the mixture evenly among 4 small cups or bowls.
5. Finish. Drizzle ½ teaspoon of Persian Lime EVOO over each portion. Garnish generously with the crumbled cheese and a heavy, vibrant dusting of Tajín. Serve warm.

Tips & Variations:

• Dry-charring the corn keeps the premium EVOO away from harsh skillet heat, preserving its fresh flavor.

Source:

Tracy Sullivan