Charred Poblano Esquites
Poblano Esquites
Sweet corn and smoky poblano are tossed with a tangy lime crema, cotija, and cilantro for a warm, spoonable Mexican-inspired side.
Esquites bring all the pleasures of Mexican street corn into an easy-to-serve bowl. Here, juicy kernels pick up deep toasted edges in a hot skillet while poblano pepper contributes a mellow green-chile smokiness rather than aggressive heat.
A quick dressing of Mexican crema, mayonnaise, fresh lime, and garlic coats the warm vegetables lightly. It is creamy enough to cling to every spoonful, but the citrus and chile keep the finished side bright and balanced.
The entire recipe is made on the stovetop, so it suits a casual summer buffet without requiring an outdoor grill. Char the poblano directly in a dry cast-iron skillet, then use the same pan to brown the corn in batches.
Serve the esquites warm, finished with crumbled cotija, cilantro, and a final dusting of chile powder. It is especially good beside shrimp tacos, grilled meats, or any menu that needs a sweet, smoky counterpoint.
Nutrition (per serving)
Directions
-
1
Heat a large cast-iron skillet over medium-high heat. Add the whole poblano peppers and cook for 8 to 10 minutes, turning every 2 minutes, until the skins are blistered and blackened on all sides.
-
2
Transfer the poblanos to a bowl and cover with a plate. Let them steam for 8 minutes, then rub away the loose skins, remove the stems and seeds, and cut the flesh into 1/2-inch pieces.
-
3
Wipe loose char from the skillet and return it to high heat. Add 1 tablespoon avocado oil, half of the corn, and 1/4 teaspoon salt in an even layer.
-
4
Cook the corn without stirring for 2 minutes, then toss and cook for 2 to 3 minutes more until browned in spots. Transfer it to a large serving bowl and repeat with the remaining oil, corn, and another 1/4 teaspoon salt.
-
5
Whisk the crema, mayonnaise, lime juice, garlic, ancho chile powder, and remaining 1/4 teaspoon salt in a small bowl until smooth.
-
6
Add the diced poblano and scallions to the warm corn. Pour over the lime-crema dressing and fold gently until the vegetables are evenly coated.
-
7
Fold in 1/2 cup cotija and most of the cilantro, reserving the rest of each for garnish. Taste and add another squeeze of lime if the corn needs more brightness.
-
8
Spoon the warm esquites into a shallow serving bowl. Finish with the reserved cotija and cilantro, a light pinch of ancho chile powder, and lime wedges on the side.
Ingredients
- Large Poblano Peppers:2
- Fresh Corn Kernels:5 cups
- Avocado Oil:2 tablespoons
- Kosher Salt:3/4 teaspoon
- Mexican Crema:1/3 cup
- Mayonnaise:2 tablespoons
- Fresh Lime Juice:3 tablespoons
- Finely Grated Garlic:1 clove
- Ancho Chile Powder:1/2 teaspoon
- Crumbled Cotija Cheese:3/4 cup
- Chopped Fresh Cilantro:1/3 cup
- Thinly Sliced Scallions:3
- Lime Wedges:6
Tips & Notes
- Brown the corn in two batches; crowding the skillet traps steam and prevents the kernels from charring.
- Frozen corn can replace fresh corn. Thaw it completely and pat it dry before it goes into the skillet.
- For a looser dressing after the esquites sit, fold in a spoonful of warm water or an extra squeeze of lime.
