Charred corn, creamy cotija, chili, lime, and smoky mayo. The flavour of a Mexican street corner at midnight, served in a bowl.
Place corn cobs directly over a gas flame or on a screaming-hot cast-iron grill. Rotate every 2 minutes until kernels are deeply charred in patches — this is where the flavour lives. Let cool, then cut kernels off the cob.
Whisk mayonnaise, Mexican crema (or sour cream), garlic, and lime juice together. Season with salt. This sauce should be punchy and rich — it coats every kernel. A little chipotle powder here makes it extraordinary.
Toss hot or room-temperature corn with the crema sauce. Fold in diced white onion and half the cilantro. Transfer to cups or a platter. Top with crumbled cotija, remaining cilantro, a heavy shake of chili powder, and a generous squeeze of lime.
The sauce that makes esquites unforgettable. Rich, tangy, garlicky — it clings to every kernel like it was made for it. Because it was.