Esquites “Corn in a Cup”

Ingredients:

1 Tbsp oil

1 Tbsp Slap ya Mama

5 ears of corn on cob with or without husk

¼ cup lime mayo

Half bunch cilantro minced

1 Tbsp cumin

Zest from one lime and half the juice

½ cup cojita cheese

Directions:

If using corn without the husk, lightly coat each ear with oil and season generously with Slap Ya Mama seasoning.

Roast the corn in the oven or smoke it until the kernels are tender and lightly charred, about 45 minutes to 1 hour.

To remove the kernels, place a small bowl upside down inside a larger bowl. Rest the ear of corn on the bottom of the smaller bowl and carefully slice downward with a knife, allowing the kernels to fall into the larger bowl. This method helps contain the kernels and keeps your cutting surface cleaner.

Once all the corn has been removed from the cob, add the remaining ingredients and mix until everything is evenly combined.

Transfer the esquites to serving bowls and garnish with fresh cilantro, a lime wedge, and an extra sprinkle of cotija cheese.

Serve warm and enjoy.

Chef Scout Recon Tip: The secret to great esquites is contrast—the smoky sweetness of the roasted corn, the tang of lime, the richness of cotija, and the heat from the seasoning all work together. Don’t rush the roasting step; developing that char adds the depth that makes this dish memorable.