Hardie Grant - logo
Search

Esquites with Chips

'Sweet summer corn is basically a perfect food all on its own, but to really make a meal of it, you’ll want to add some fat and acid and heat—that is, you might want to turn it into the classic Mexican street food esquites. This version of the dish comes from Matthew Meyer, the co-owner of the bar and restaurant Low Bar in Oakland, California, which focuses on Chicano flavors. Matt first fell in love with this snack when he was a kid in San Diego; he and his mom went to Tijuana regularly to shop and see family, and along the way they’d find a street vendor and pick up a cup of this hearty treat.' - Georgia Freedman in her book Snacking Dinners.

Ingredients

  • 2 ears sweet yellow corn, shucked

  • ½ small scallion, white and light-green parts only

  • 6 tablespoons (100 g) Kewpie mayonnaise

  • 3 tablespoons grated cotija cheese, plus more to garnish

  • ¾ teaspoon grated lime zest

  • 1 teaspoon freshly squeezed lime juice, plus a lime wedge, to serve

  • 1 teaspoon ancho chile powder, plus more to garnish

  • Kosher salt

  • Freshly ground black pepper

  • Cilantro Tortilla chips

Method

Roast the corn under the broiler, turning with tongs as necessary, until it is cooked through and lightly charred in some places (the timing will vary depending on your oven). Let the corn cool enough that you can hold onto it comfortably, then hold it upright in a medium-sized mixing bowl and cut the kernels off into the bowl with a kitchen knife. Thinly slice the scallion and add it to the corn along with the mayonnaise, cheese, lime zest and juice, and chile powder, and season with salt and pepper. Mix everything well, taste, and adjust the seasonings. Top the esquites with a little more cotija, a pinch of ancho chile powder, and some cilantro, and squeeze on some lime. To eat, scoop up big bites with the tortilla chips.