Esquites (Mexican Street Corn in a Cup)

• 4 cupscorn, fresh or thawed frozen
• 2 tbspbutter
• 2 clovesgarlic, minced
• 1 jalapeno, minced
• 1/3 cupmayonnaise
• 1/2 cupcotija, crumbled, divided
• 2 tbsplime
• 1 tspchili powder
• 1/4 cupfresh cilantro, chopped
• 1 tspsalt

quantities scale with servings

Method

1. 1

   Melt butter in a large skillet over medium-high heat. Add corn in an even layer and cook 6-8 min without stirring much, until browned in spots.

2. 2

   Add garlic and jalapeno for 30 sec.

3. 3

   Take the pan off the heat. Stir in mayonnaise, half the cotija, lime juice, chili powder, cilantro, and salt.

4. 4

   Spoon into cups and top with remaining cotija and an extra dusting of chili powder. Serve warm.