Making ✨esquites✨ without the “IT’S CORN!” song 🌽🤭 I’ve learned there’s a bit of variety throughout different parts of Mexico on how these are made - some boil the corn instead of charring it, and many use Epazote (a Mexican herb) instead of cilantro. It’s fascinating to learn about food traditions, so if you want to try those authentic variations on this recipe, please do! 🥰 I’m going to try them as soon as I can get my hands on some Epazote! Here’s the recipe for the version I was able to whip up at home - Ingredients: • 4 ears corn, with kernels removed • 1 tablespoon vegetable oil • 1 teaspoon Kosher salt, divided • Freshly cracked black pepper, to taste • 3 tablespoons mayonnaise • 3 tablespoons butter, melted • 1/ 2 cup cotija cheese, crumbled • 1/ 2 cup fresh cilantro, finely chopped • 1 teaspoon chili powder • 2 teaspoons freshly squeezed lime juice • Tajin, optional, for serving • Lime wedges, for serving Directions: • In a large cast iron skillet, heat the oil over medium-high heat. Add in the corn kernels plus 1⁄2 teaspoon salt and black pepper. Cook the corn kernels until they are softened and get a nice char, about 10 minutes. • Place the cooked corn into a large bowl and add in additional salt and pepper, plus mayonnaise, melted butter, crumbled cotija cheese, cilantro, chili powder, and lime juice. Mix until well combined. • Serve with a sprinkle of Tajin on top plus lime wedges on the side. Enjoy!