Recipe: Summer Esquites from Winderlea Vineyard & Winery
Fresh corn picked at peak ripeness is a quintessential flavor of summertime. This recipe offers a flavorful and textural punch with ingredients including mayonnaise, cotija cheese, cilantro, lime, and garlic.
DeAnna Ornelas of Winderlea provides pairing recommendations below for medium-bodied wines with high acidity to cut through the richness of the dish.
INGREDIENTS
- 4 tablespoons unsalted butter
- About 4 medium ears of corn or 2 cups fresh corn kernels
- 2 cloves of garlic, minced
- 1 jalapeño minced (seeds removed if you don’t want it spicy)
- ¼ cup mayonnaise
- ¼ cup cotija cheese, plus more for garnish
- 2 tablespoons chopped cilantro
- ½ teaspoon fine salt
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon chili lime seasoning or Tajin
- Lime wedges, for garnish
INSTRUCTIONS
- Grill corn on the grill until lightly charred, then cut kernels from ears.
- Add the butter, fresh corn kernels, garlic, and jalapeño. Cook, stirring occasionally, for 5 minutes. Transfer to a medium mixing bowl.
- Add the mayonnaise, cotija cheese, cilantro, salt, and lime juice. Add the chili powder and optional ingredients if using. Mix until fully combined. Taste and season with more salt and mayonnaise if desired.
- Garnish with chili powder to your liking, a lime wedge, and a sprinkle of cotija cheese.
WINE PAIRING RECOMMENDATIONS
- 2024 Winderlea Rosé of Pinot noir – The wine’s acidity and medium body help cut through the richness of the mayo. The rosé has a hint of strawberry and citrus zest on the finish that cozies up nicely to the fresh lime juice and cilantro that’s used to finish the dish.
- 2023 Cramoisi Estate Field Blend Chardonnay – The wine’s 25% new oak enhances the savoriness from the butter. The oak can be perceived as sweet on the finish, quelling the spice from the jalapeno (if you did not remove the seeds).
