Esquites is Mexican street corn in a cup: corn kernels charred in a hot skillet, tossed with a creamy dressing, lime and cotija, and eaten with a spoon. The street cart version uses mayo and chile powder. Here SoCal Cremosa Fuego does both jobs, so every kernel picks up creamy roasted tomato and real ghost pepper heat. One pan, twenty minutes.

Ingredients

• 4 cups corn kernels (about 5 ears, cut off the cob, or 1 pound frozen corn, thawed and patted dry)
• 2 tablespoons butter
• 1 clove garlic, minced
• ¼ cup SoCal Cremosa Fuego
• Juice of 1 lime, plus wedges to serve
• ¼ teaspoon salt
• ½ cup crumbled cotija, divided
• 2 tablespoons chopped cilantro
• Chile powder or Tajín, to finish

Directions

1. Melt the butter in a large skillet over medium high heat.
2. Spread the corn in an even layer and leave it alone 2 to 3 minutes so it chars.
3. Stir and cook 3 to 4 minutes more, until the corn is golden with dark spots.
4. Add the garlic and stir 30 seconds.
5. Take the skillet off the heat. Fold in the Cremosa Fuego, lime juice and salt until every kernel is coated.
6. Fold in half the cotija and the cilantro.
7. Spoon into cups. Top with the rest of the cotija, a pinch of chile powder and a squeeze of lime.

Tips

Frozen corn works. Pat it dry first or it steams instead of charring.

Take the pan off the heat before the Cremosa Fuego goes in.

Cremosa Fuego is our hottest. Want it milder? Fold in 2 tablespoons of Mexican crema with it.