This vibrant esquites creation takes the familiar flavors of Mexican street corn and elevates them with a captivating interplay of textures and tastes. Imagine tender, slightly sweet charred corn kernels mingling with the mild, smoky depth of roasted poblano peppers and the bright, savory char of grilled scallions, all enveloped in a luscious chipotle crema that delivers a creamy embrace with a subtle, awakening heat. Each bite offers a delightful contrast with the scattering of honey-lime candied pepitas – crunchy jewels of caramelized sweetness and a zesty, subtly spicy kick that playfully dances on the palate. 

The experience is further enhanced by the salty, crumbly tang of cotija cheese, its sharpness cutting through the richness and unifying the diverse elements. Fresh, bright cilantro leaves are woven throughout, adding an herbaceous lift and visual vibrancy. Served warm with a squeeze of fresh lime, this reimagined esquites is a textural and flavorful journey, offering a unique and addictive twist on a beloved classic. It’s a side dish that promises both comfort and excitement, perfect for those seeking a creative and memorable culinary adventure.

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Esquite-t Yourself to Flavor!

Experience a smoky, creamy, and crunchy take on classic esquites, now featuring the bright, savory notes of charred scallions and a zesty, sweet crunch from honey-lime candied pepitas. Charred corn and roasted poblano are coated in a spicy chipotle crema for a truly unique and flavorful side dish.

Course Side Dish

Cuisine American, Fusion, Mexican

Keyword Chipotle, Corn, Cotija, Poblano

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Chef Cameron

Ingredients

For the Charred Corn, Charred Scallions & Poblano:

• 4 ears fresh corn shucked
• 1 poblano pepper
• 1 Tbsp olive oil
• 5 scallions
• Salt and freshly ground black pepper to taste

For the Chipotle Crema:

• 1/2 cup Mexican crema or sour cream
• 1-2 tsp adobo sauce from canned chipotle peppers adjust to your spice preference
• 1 Tbsp lime juice
• 1 clove garlic minced (optional)
• Pinch of salt

For the Candied Pepitas:

• 1/4 cup pepitas raw or toasted
• 1 Tbsp honey
• 1 tsp lime juice
• 1/2 tsp chili powder

For Assembly:

• 1/2 cup cotija cheese crumbled, plus more for garnish
• 1/4 cup chopped fresh cilantro plus more for garnish
• Lime wedges for serving

Instructions

Prepare the Charred Corn & Poblano:

• Heat a grill or a large cast-iron skillet over medium-high heat.
• Lightly oil the corn, poblano, and scallions.
• Grill or char the corn, turning occasionally, until kernels are slightly charred and cooked through, about 8-10 minutes. Let cool slightly, then cut the kernels off the cobs.
• Roast the poblano pepper directly over a gas flame or under a broiler, turning occasionally, until the skin is charred and blistered on all sides. Transfer the poblano to a bowl, cover with plastic wrap for 10-15 minutes. Peel off the charred skin, remove the seeds and membranes, and dice the poblano.
• Grill or char the scallions until they are tender and slightly blackened, about 3-5 minutes. Roughly chop the charred scallions.

Prepare the Chipotle Crema:

• In a small bowl, whisk together the Mexican crema or sour cream, adobo sauce, lime juice, minced garlic (if using), and a pinch of salt until well combined.
• Taste and adjust the amount of adobo sauce for your desired level of spice.

Prepare the Candied Pepitas:

• In a small, dry skillet over medium heat, add the pepitas. Toast for a few minutes until lightly golden and fragrant, if using raw pepitas.
• Add the honey and lime juice to the skillet. Stir constantly until the honey melts and coats the pepitas.
• Sprinkle with chili powder (if using) and a pinch of salt. Continue to stir until the pepitas are sticky and slightly caramelized. Be careful not to burn them.
• Remove from the heat and spread them out on a piece of parchment paper to cool and harden. Once cool, roughly chop if desired.

Assemble the Esquites:

• In a medium bowl, combine the charred corn kernels, diced roasted poblano, chopped charred scallions, crumbled cotija cheese, and chopped cilantro.
• Gently stir in the chipotle crema until everything is well coated.

Serve:

• Divide the esquites among serving bowls.
• Sprinkle the candied pepitas over the top of each serving.
• Garnish with extra crumbled cotija cheese and fresh cilantro.
• Serve warm with lime wedges on the side.

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