Esquites with Whipped Cotija, Chili & Lime

Matt McCallister
Commons Club

  • 20 to 30 minutes
  • Serves 4

This dish is a really fun play on esquites that we recently put on the menu at the Commons Club. They are really addicting. I like to spoon the whipped cotija on a corn cake and fold up and eat it like a taco. A large portion of the revamped menu is dedicated to fun, slightly cheffed-up shareable dishes. We then have some larger format dishes as well, followed by some killer desserts from our pastry chef Cristal Gonzalez.” – Matt McCallister, Commons Club

Esquites

Ingredients

Johnny Cakes

  • 1 cup cornmeal
  • 1 cup flour
  • 2 cups roasted sweet corn (kernels)
  • 2 tsp baking soda
  • 1 Tbsp salt
  • 1 Tbsp sugar
  • 1/4 cup green onion, minced
  • 1 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 2 Tbsp melted butter

Whipped Cotija

  • 1/2 cup cotija cheese, crumbled
  • 1/2 cup Duke's mayonnaise
  • 1/2 cup sour cream
  • 1 lime, zested and juiced
  • 1/2 jalapeño, minced
  • 1 clove garlic, minced
  • 1 Tbsp cilantro, minced
  • 1/2 tsp salt
  • 1 Tbsp Tajin seasoning
  • Pinch cayenne

Directions

Johnny Cakes

  1. Combine the wet ingredients in one bowl and the dry ingredients in another bowl.
  2. Incorporate the dry ingredients and wet ingredients, then mix well.
  3. In a cast-iron pan on medium heat, melt butter, spoon in silver dollar-size dollops of the batter, and cook until golden brown – then flip. Once done, set on plates in short stacks of 3. There should be 4 plates.

Whipped Cotija

  1. Place all the contents for the Whipped Cotija in a bowl and whip vigorously with a whisk until well incorporated.

Assembly

  1. Spoon large dollops of the prepared Whipped Cotija on each plate of the stacked Johnny Cakes and serve with a wedge of lime. Enjoy.

Support Your Local Chef

Commons Club

Design District

Ground Floor at Virgin Hotels Dallas, 1445 Turtle Creek Blvd
Dallas, TX 75207  |  Map

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