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    Charred Corn Esquites with Cotija Cheese

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    Author
    Pixicook editorial team
    clock-icon36 minutes

    A smoky, tangy, and creamy corn salad topped with crumbled cotija cheese, fresh cilantro, and a hint of chili.

    Easy
    Mexican
    Intermediate

    Ingredients for Charred Corn Esquites with Cotija Cheese

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Lime Juice, freshly squeezed

    tablespoons

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    Sour Cream

    tablespoons

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    Mayonnaise

    tablespoons

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    Serrano Chiles, stemmed and cut into ⅛-inch-thick rings

    each

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    Salt

    to taste

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    Vegetable Oil

    tablespoons

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    Corn Kernels, cut from cobs

    cups

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    Garlic Clove, minced

    cloves

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    Chili Powder

    teaspoons

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    Cotija Cheese, crumbled

    0 oz

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    Cilantro, coarsely chopped

    cups

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    Scallions, sliced thin

    each

    Substitute chevron-down