Charred sweet corn is simmered in a flavorful crab boil broth, then topped with fresh crab meat, smoky morita chile mayo, queso fresco, and cilantro. Bright, rich, and deeply layered, it's served with lime for a perfect coastal finish.

Crab and corn are natural friends. Esquites, one of the best, most honest preparations of corn around, is potentially even better with the addition of crab.

Traditionally, esquites is a harmonious blend of sweet corn with mayonnaise, chile for heat, cilantro and lime for brightness and salty cheese bringing savor and salinity. This variation uses crab boiling liquid, infused with the corn cobs ("corn bones") as its base, with fresh crabmeat stirred in.

Featured in the Crabs Video.

Serves 4

½ cup mayonnaise

2-3 morita chiles, rehydrated in warm water for 10 minutes

4 ears fresh sweet corn, husks and silk removed

2 cups leftover crab boiling liquid 

½ bunch cilantro, chopped

1 ½ cups picked fresh crab meat

½ cup queso fresco

2 limes, quartered 

Make the mayonnaise: remove the seeds and stem from the softened morita chiles, then puree the mayonnaise and the morita until smooth; set aside.

Preheat a grill to high heat, or build up a very hot bed of hardwood coals. Grill the corn, turning often, until some kernels are browned and lightly charred. Alternatively, broil or roast the corn at a high temperature (425°F) in the oven. Cut the kernels from the cobs with a sharp knife, reserving the cobs. Set the corn kernels aside.

Combine the crab boil liquid, 2 cups of water and the corn cobs in a medium pot and bring to a very low simmer. Cook for 20 minutes. Remove and discard the corn cobs. You should have about 3 cups of liquid. 

Add the corn kernels to the corn broth and return to a simmer. Add the cilantro and distribute the corn between 4 cups or small bowls and top with the morita mayonnaise, crab meat and queso fresco. Serve immediately with lime wedges on the side.