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Esquites with Smoked Trout

Author: Adapted from Jose Garces and Lisa Fain


  • 4 cobs of corn
  • 1 chipotle in adobo
  • 1 tsp lime juice
  • ¼ cup mayonnaise
  • Kosher salt, to taste
  • ½ lb. smoked trout, skin removed and flaked
  • About ½ cup Cotija cheese, crumbled
  • Ancho chile powder, for sprinkling
  • Lime wedges, for serving


  • Cut the kernels off the cobs (I do this by inverting a small bowl inside a large mixing bowl, then standing a cob on its flat end atop the small bowl; use a sharp knife to cut down the sides of the corn, and all the kernels fall into a bowl instead of your floor). Bring water to boil in a medium saucepan. Add the corn and cook about 5 minutes, until tender. Drain and let cool until just warm, or to room temperature.
  • Meanwhile, add the chipotle, lime juice, and mayonnaise to a small food processor and puree until smooth. Season to taste with salt.
  • Add the mayonnaise to a large mixing bowl and then add the cooked, drained, cooled corn kernels. Stir to combine.
  • To serve, I used four small cups, but two larger bowls will work fine. Layer corn, then smoked trout, then cheese, then a dash of chile powder. I got two layers of each in the small cups. You may not use all the trout (or you might!). Squeeze lime wedges over all and eat.


I took the initial inspiration from chef Jose Garces of course, but found the recipe in his book The Latin Road Home to be laborious and fussy. So I used the much simpler base recipe from Lisa Fain’s book The Homesick Texan Cookbook and added smoked trout per Garces. I also added chipotle in adobo to my mayonnaise base, as Garces suggests, but you can certainly leave it out if you wish. Just skip the food pro and whisk the mayo and lime juice together in that case.