Juicy corn kernels, fried with onion and chili, get a fresh lift from lime and cilantro. Queso fresco and a spoonful of mayonnaise make this Mexican side dish creamy and savory.
Esquites are corn kernels prepared and served off the cob. In different Mexican versions, they are boiled or fried, and the additions vary by place and preference. This version briefly fries the corn with onion and chili, keeping the kernels juicy while giving some of them a lightly toasted edge. Lime and cilantro add freshness; queso fresco provides a mild, salty contrast. A little mayonnaise brings the flavors together without hiding the corn.
Fresh corn is especially easy to find in the Netherlands in summer and early autumn. Choose ears with firm, plump kernels and cut them off the cob with a sharp knife. Stand the cob upright in a large bowl so the kernels are less likely to fly off. Frozen corn is a handy option out of season: let it thaw and pat away excess moisture before frying. This helps the corn brown rather than steam straight away.
A roomy frying pan matters more than a high flame. First fry the onion and chili until soft, then add the corn and give the kernels room to make contact with the pan. Don’t stir constantly; this allows some spots to develop a lightly toasted flavor. A small splash of water then helps the kernels cook through and stay juicy. Taste the chili before using it: serrano peppers can be quite hot. Remove the seeds for a milder result, or use a smaller amount.
Queso fresco is a fresh, mild cheese that you crumble over the warm corn. If it’s hard to find, another mild, crumbly white cheese will work; feta is an option too, but it’s usually saltier, so go easy on any extra salt. Mayonnaise appears in many versions and adds a creamy layer. It’s best not to use too much: the lime should keep the dish lively. If you don’t want to use mayonnaise, you can leave it out or replace it with a spoonful of Mexican crema.
Serve the esquites warm as a side dish with grilled vegetables, fish, or chicken, or put them on the table alongside other dishes to share. The combination works best when the cheese is added just before serving, so it keeps its crumbly texture. Store leftovers covered in the refrigerator and use them within two days; gently reheat them in a pan and add a little more lime if you like. The fresh herbs and cheese are best added just before serving.
Cut the corn kernels off the cobs. Stand each cob upright in a large bowl as you cut, to catch the kernels.
Heat the oil in a roomy frying pan over medium-high heat. Fry the onion and serrano for 3 minutes, until the onion is soft.
Add the corn and salt. Fry for 5–7 minutes, stirring occasionally, until some of the kernels are lightly browned.
Pour in the water, cover the pan, and cook the corn for 2 minutes. Remove the pan from the heat.
Stir the mayonnaise and lime juice into the warm corn. Fold in the cilantro and taste to see if it needs more salt or lime.
Transfer to a serving dish or bowls and crumble the queso fresco over the top. Serve warm.
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