Chaskas
- 4 cups fresh or frozen white corn kernels (about 4–5 ears of corn) Use yellow corn if white is not available.
- 2 tablespoons butter
- 1 small onion, finely chopped (optional)
- 1–2 tablespoons mayonnaise (adjust to taste)
- 1/2 cup crumbled Cotija cheese (or a similar aged, crumbly cheese like Parmesan)
- 1–2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder (adjust to taste)
- Optional toppings:
- Chopped fresh cilantro
- Sliced jalapeños or a drizzle of jalapeño sauce
- Tajin seasoning
- Hot sauce (Valentina or Tapatío)
- Spicy sesame chile mix
- Crushed peanuts or roasted pumpkin seeds (optional for added crunch)
Method
1. Prepare the Corn:
• If using fresh corn, remove the husks and kernels from the cob. If using frozen corn, thaw and drain the kernels.
• In a large skillet, melt the butter over medium heat.
• Add the chopped onion (if using) and sauté until translucent, about 2–3 minutes.
• Add the corn kernels to the skillet and cook, stirring occasionally, until heated through and slightly golden, about 5–7 minutes.
2. Assemble the Chaskas:
• Transfer the cooked corn mixture into serving cups or bowls.
• Drizzle with mayonnaise and lime juice.
• Sprinkle crumbled Cotija cheese over the top.
• Season with chili powder to taste.
3. Add Optional Toppings:
• Garnish with chopped cilantro, sliced jalapeños, or a drizzle of jalapeño sauce for added heat.
• Sprinkle with Tajín seasoning for an extra layer of flavor.
• Add hot sauce and crushed peanuts or roasted pumpkin seeds if desired.
4. Serve:
• Serve the Chaskas warm as a delicious snack or side dish.
Tips:
• For a smoky flavor, consider grilling the corn before removing the kernels.
• Adjust the amount of mayonnaise and lime juice to suit your taste preferences.
• Experiment with different chili powders or hot sauces to customize the heat level.
• Enjoy with a refreshing drink like agua fresca.
