Charred esquites with cotija and lime

• 500 g frozen corn kernelsthawed and patted dry with a towel
• 1 tbs avocado oil
• 3 tbs mayonnaise
• 2 tbs sour cream
• 60 g cotija cheesecrumbled
• 1 limejuiced, about 2 tbs
• 1 tsp chili powder
• ½ tsp smoked paprika
• 1 garlic clovesclove, minced
• ¼ bunch fresh cilantroroughly chopped
• ¼ tsp salt
• 1 tsp tajín seasoningfor finishing

1. 1

   Heat the skillet over high heat until it's ripping hot, about 2 minutes. Add the avocado oil and swirl to coat.

   Tip: High heat is the secret here — you want the corn to char, not steam. Don't use a nonstick pan if you can avoid it; stainless steel or cast iron gives better char.

2. 2

   Add the corn kernels in a single even layer. Let them sit undisturbed for 3-4 minutes until you see dark charred spots and hear aggressive popping. Stir once, then let them sit another 2 minutes to char the other side.

   Tip: Resist the urge to stir constantly. The corn needs direct contact with the hot pan to develop that smoky, blistered flavor. A few blackened kernels are perfect.

3. 3

   Add the minced garlic to the skillet, stir for 30 seconds until fragrant, then remove the pan from heat and let the corn cool for about 2 minutes.

4. 4

   While the corn cools, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and salt in the mixing bowl.

   Tip: The sour cream cuts the richness of the mayo and adds a tangy backbone. Taste the dressing — it should be punchy since the corn will mellow it out.

5. 5

   Scrape the charred corn into the bowl with the dressing and toss until every kernel is coated. Fold in most of the crumbled cotija and most of the cilantro, reserving a little of each for topping.

6. 6

   Transfer to a serving bowl and top with the remaining cotija, cilantro, and a generous sprinkle of tajín seasoning. Serve warm or at room temperature.

   Tip: Esquites are great warm or at room temperature, and they hold well in the fridge for up to 2 days. The flavors actually deepen overnight — just give it a stir and add a fresh squeeze of lime before serving leftovers.

• skillet (30cm (12-inch))
• mixing bowl (large)
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.