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Wood-Fired Esquites

Authentic Mexican esquites made over a wood fire with fresh corn kernels sautéed in butter with onion and dried chiles, then topped with creamy mayo, crumbled cheese, chili powder, and fresh lime. Smoky, creamy, and ready fast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 280 kcal

Equipment

  • 1 | Clay or cast-iron skillet | for cooking over fire
  • 1 | Sharp knife | for cutting kernels
  • 1 | cutting board |
  • 1 | Wooden spoon | for stirring
  • 4 | Serving bowls |
  • Ingredients
  • 4 | ears | fresh corn | kernels cut off
  • 3 | tablespoons | butter |
  • 1 | small | white onion | chopped
  • 3-4 | | dried red chiles | broken into pieces
  • 1/3 | cup | mayonnaise |
  • 1/2 | cup | cotija cheese | crumbled
  • 1 | teaspoon | chili powder |
  • 2 | | limes | for juicing
  • 1 | | salt | to taste

Ingredients
  

  • 4 | ears | fresh corn | kernels cut off
  • 3 | tablespoons | butter |
  • 1 | small | white onion | chopped
  • 3-4 | | dried red chiles | broken into pieces
  • 1/3 | cup | mayonnaise |
  • 1/2 | cup | cotija cheese | crumbled
  • 1 | teaspoon | chili powder |
  • 2 | | limes | for juicing
  • 1 | | salt | to taste

Instructions
 

  • Melt butter in a clay or heavy skillet over medium wood-fire heat until foaming.
  • Cut kernels from the ears of corn and set aside.
  • Chop the onion and break the dried chiles into pieces.
  • Add onion and chiles to the melted butter and sauté 2-3 minutes until fragrant.
  • Stir in the corn kernels and cook 5-7 minutes, stirring often, until tender and lightly charred.
  • Season with salt to taste.
  • Spoon into bowls and top with mayonnaise, crumbled cheese, and chili powder.
  • Squeeze fresh lime juice over each serving and enjoy immediately.
  • Tip: For stovetop cooking, use a cast-iron skillet over medium-high heat.

Notes

Store leftovers in an airtight container in the fridge up to 3 days.
Reheat gently in a skillet and refresh with new mayo, cheese, and lime.
Swap cotija for queso fresco if needed.
For less heat, remove seeds from the dried chiles before cooking.