Esquites Mexican Roasted Corn

Name: Esquites Mexican Roasted Corn
Cook time: 20 min
Total time: 20 min
Ingredients: 3 tablespoons grapeseed or other neutral oil; 4 cups fresh corn kernels (from about 5 ears corn) OR thawed frozen corn kernels, patted dry; Kosher salt and ground black pepper; 1-2 serrano chilies, stemmed and finely chopped; 1 teaspoon chipotle chili powder, plus more to serve; 1/2 cup loosely packed cilantro leaves, chopped, divided; 3 ounces queso fresco, crumbled (¾ cup), divided; 1/4 cup plus 2 tablespoons Mexican crema (see note); 2 tablespoons fresh lime juice

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Cook Time: 20 minutes

Total: 20 minutes

Servings: 4

Ingredients

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3 tablespoons grapeseed or other neutral oil4 cups fresh corn kernels (from about 5 ears corn) OR thawed frozen corn kernels, patted dryKosher salt and ground black pepper1-2 serrano chilies, stemmed and finely chopped1 teaspoon chipotle chili powder, plus more to serve1/2 cup loosely packed cilantro leaves, chopped, divided3 ounces queso fresco, crumbled (¾ cup), divided1/4 cup plus 2 tablespoons Mexican crema (see note)2 tablespoons fresh lime juice

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Instructions

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In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the corn and ½ teaspoon each salt and pepper, and cook, stirring often, until the corn begins to brown, 5 to 6 minutes. Add the chilies and chili powder and cook, stirring, until fragrant, about 30 seconds, then transfer to a large bowl. Add half the cilantro, ½ cup of the queso fresco, crema and lime juice. Stir thoroughly to combine, taste, and season with salt and pepper. Transfer to a shallow bowl or platter and top with the remaining queso fresco and cilantro, and a sprinkle of chipotle powder to serve.