Charred Corn Esquites Bowl
Sweet corn kernels charred in a skillet, then tossed with creamy mayo, lime, cotija, and chili powder for a street-food-style Mexican corn dish that's crispy, tangy, and utterly craveable.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 1 minute.
Step 2
Add corn and cook without stirring for 3 minutes until kernels char. Stir and cook 2 more minutes for color.
Step 3
Add minced garlic and cook 30 seconds until fragrant, stirring constantly.
Step 4
Remove from heat. Fold in mayo, lime juice, lime zest, and chili powder until evenly coated.
Step 5
Transfer to a serving bowl. Top with cotija, cilantro, and scallions.
Step 6
Season with salt and pepper to taste. Serve warm or at room temperature.
Tools you’ll need
- large skillet (12-inch)
- spatula or wooden spoon
- serving bowl
- microplane or zester
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
