ESQUITES

Esquites image

Provided by Guy Fieri

Time 30m

Yield 4 servings

Number Of Ingredients 15

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Ingredients

1 tablespoon fine sea salt
1 1/2 teaspoons chili powder
1/2 teaspoon ancho chile powder
1/2 teaspoon paprika
1/4 teaspoon granulated garlic
1/4 teaspoon guajillo chile powder
Zest from 1/4 lime
1/2 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons chopped fresh cilantro
4 ears of corn, husked
Vegetable oil, for brushing
1 tablespoon crumbled cotija cheese, plus more for topping
2 teaspoons chopped fresh cilantro, plus more for topping
Lime wedges, for serving

Steps:

Make the spice blend: Combine the salt, chili powder, ancho powder, paprika, garlic, guajillo powder and lime zest in a small bowl; set aside.
Make the crema: Combine the mayonnaise, sour cream, cilantro and 1/2 teaspoon of the spice blend in a medium bowl; refrigerate until ready to use.
Cook the corn: Heat a grill to high. Brush the corn with vegetable oil. Grill, turning occasionally, until tender, 8 to 10 minutes. Let cool.
Cut the kernels off the cobs and transfer to a large bowl. Add 1/4 cup of the crema, 1/2 teaspoon of the spice blend and the cotija and cilantro; stir to combine. Top with more cotija and cilantro and sprinkle with more of the spice blend. Serve with lime wedges.

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