Esquites

Walk through almost any local market in Mexico, and you’ll find street food vendors selling all sorts of sweet, salty or savory antojitos. A popular option is esquites, a salad version of Mexican street corn that combines sautéed corn kernels with crema and mayo, tangy cotija cheese and lime and a hit of heat from hot sauce or chili powder. Try it as a side dish with tacos or enchiladas, or as a happy hour snack with a round of margaritas.

1/2 tablespoon butter, softened

1 tablespoon diced jalapeño pepper

2 tablespoons diced white onion

2 tablespoons water

1 cups white corn, cut from the cob (about 4 cobs)

Salt and pepper, to taste

1 tablespoon Mexican crema, or sour cream

1 tablespoon mayonnaise

2 tablespoons shredded Cotija cheese

Tajin, chili powder, or hot sauce, to taste

1 lime, cut into wedges

Melt butter in medium skillet over medium heat. Add pepper and onion and sauté until tender, about 2 minutes. Stir in water and corn and cover. Continue to cook, stirring occasionally, about 5 minutes. Remove from heat.

Add Mexican crema (or sour cream) and mayonnaise to corn mixture. Stir to combine. Season with salt and pepper, to taste.

Divide corn mixture among 4 Le Creuset Petit Tasse cups. Sprinkle each generously with grated cheese and Tajin or chili powder, to taste. Garnish with lime wedges and enjoy!