Esquites with Cotija & Corn Yuzu

Recipe by Nurperi Yigit
Esquites with Cotija & Corn Yuzu
Serves 4

When it comes to Mexican street corn, there’s no need to reinvent the wheel. Esquites are perfect. All we’re doing is bringing Corn Yuzu Hot Sauce into the mix, which adds a layer of gentle heat, silky texture, and subtle umami. If you’re barbecuing, feel free to grill the corn before removing the kernels to enjoy those beautiful charred notes.

Ingredients

4 ears fresh corn   
100 g Cotija cheese (or Pecorino Romano) 
1 green chili, finely diced 
½ bunch coriander, roughly chopped 
4 tbsp mayonnaise 
3 tbsp unsalted butter  
½ tsp chili powder  
Salt, to taste 
1 lime  
3 tbsp Corn Yuzu Hot Sauce

Method
  • Take the corn and trim the end of the husk slightly to ensure it is even; this will avoid any slippage while cutting. Then place it upright, trim-side down, and remove the kernels from the husk.  
  • In a pan over medium-low, melt your butter. Toss in the corn and the green chili, and sauté for 10-15 minutes, or until the corn is fully cooked. You can add a few tablespoons of water to the pan to speed up the process.  
  • After the corn is fully cooked, transfer to a bowl. Let cool slightly. Add the mayonnaise, chopped coriander, chili powder, and the Corn Yuzu Hot Sauce to the bowl. Juice the lime around the mixture and season with salt.  
  • Transfer to a serving bowl and garnish the top with more coriander and chili powder if desired.

In the making

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