I have been forbidden by my family to cook another dish involving limes for the foreseeable future, so enjoy this while you can. I’ve been going a bit overboard. I can admit that. But, before the ban, each and every member of my family expressed great love for this.
My trip to Mexico did not help the lime matter at all. This is a recipe for one of the best things we ate on our Late Night Taco Tour in Mexico City. Two men working a cart were turning out whole ears of corn slathered in mayonnaise, queso fresco and chili powder. And, they were also creating the same thing, essentially, in cups. It is called esquites. This is the essence of simple food, but it is wonderful. Did I lose you at corn slathered in mayonnaise? Don’t be that way. You love Artichoke and Green Chile dip. That is, I hope, a safe assumption. So why not extend the love to a corn dish. This, by the way, has less mayo than the artichoke concoction.
I use this as a side dish, or a kind of warm salad. It is a snack, essentially. But it would also make a great dip. It is similar to this Corn with Sea Salt and Basil that my friend Tina told me about, and in fact she is the person who told me that if I liked the Corn with Sea Salt and Basil, I really needed to try esquites someday. Well, it is someday…and I love it.