Esquites: Mexican Street Corn

Step 1

If using fresh corn, hold each ear upright on a cutting board and slice downward along the cob with a sharp knife, rotating as you go, until all kernels fall free. Discard the cob.

Step 2

If using frozen corn, place it in a colander and run cold water over it for 30 seconds to thaw, then drain well.

Step 3

Place a large skillet over medium-high heat and add the butter, then wait until it froths and the foam subsides, about 60 seconds.

Step 4

Pour the corn kernels into the hot skillet in a single layer and let them sit undisturbed for 2 minutes until the bottoms turn golden-brown.

Step 5

Stir the corn with a wooden spoon, breaking up any clumps, then let it cook again without stirring for another 2 minutes, watching for more dark spots.

Step 6

Sprinkle the chili powder over the corn and stir for 30 seconds until the powder coats the kernels evenly and smells fragrant.

Step 7

Remove the skillet from the heat and pour the corn into a bowl, scraping the bottom to get all the browned bits.

Step 8

Add the mayonnaise to the warm corn and stir until every kernel is coated, about 20 seconds.

Step 9

Cut the lime in half and squeeze the juice into the corn, then stir to combine evenly.

Step 10

Fold in the crumbled cheese and chopped cilantro with a rubber spatula, rotating the bowl a quarter turn after each fold, until no streaks remain.

Step 11

Taste a small spoonful and add salt and pepper to taste, stirring to distribute them evenly.