Mexican Esquites and Black Bean Tortas

Ingredients

• 1 can black beans, drained and rinsed
• 4 cups corn kernels
• 4 crusty rolls or bolillos
• 4 tbsp neutral oil, divided
• 1/2 yellow onion, finely diced
• 3 garlic cloves, minced
• 1/3 cup mayonnaise
• 3 oz cotija or feta, crumbled
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 2 limes, 1 juiced and 1 cut into wedges
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Pat the corn completely dry, especially if it was frozen. Wet corn steams in the pan and will never char.
2. Heat 2 tablespoons of the oil in a wide skillet over high heat until it shimmers, then add the corn in a single layer and leave it undisturbed for 3 to 4 minutes.
3. Stir once and cook for 3 minutes more, until blackened in patches. Work in two batches if your pan is small; a crowded pan steams instead of charring.
4. Tip the corn into a bowl and let it cool for 5 minutes, then fold in the mayonnaise, half the cotija, the chili powder, the lime juice, and most of the cilantro.
5. Let it cool before adding the mayonnaise, or the heat will split it into an oily mess.
6. Wipe the pan, heat 1 tablespoon of the oil, and cook the onion for 5 minutes, then the garlic and cumin for 30 seconds. Add the beans and 1/4 cup water and mash roughly, cooking for 6 minutes until thick and spreadable, then season with salt and black pepper.
7. Split the rolls, brush the cut sides with the remaining oil, and toast them in the pan for 2 minutes until crisp. Toasting seals the crumb so the esquites do not soak through.
8. Spread the beans on the bottom halves, pile the esquites on top, and finish with the remaining cotija, cilantro, and lime wedges.

Allergen note: Contains gluten, dairy, and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.