Esquites Recipe Mexican Corn Off The Cob

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ESQUITES RECIPE



Esquites Recipe image

Tasty corn kernels served in a cup. In México, a great amount of our street food is made up of vegetables, fruits, and grains. We love to have baked sweet potatoes, baked plantains, fruit salads with cream, fruit with lime, salt, and dry pepper, drinks made with fruits, and of course, corn... Esquites Recipe.

Provided by Mely Martínez

Categories     Antojitos

Time 20m

Number Of Ingredients 11

3 cups of fresh cut corn kernels (about 4 corn ears)
1/2 cup Mexican sour cream or mayonnaise*
2 tablespoons unsalted butter
1/3 cup finely chopped white onion
1/3 cup water
4 tablespoon of chopped fresh epazote (if available or dried epazote (SEE NOTES))
1 serrano pepper (OPTIONAL)
6 tablespoons crumbled queso fresco (cotija or farmers cheese**)
Ground chili powder or cayenne pepper (for topping)
Lime wedges (optional)
Salt to taste

Steps:

  • In a medium-high heat, melt the butter in a skillet. Once melted, add the chopped onion and cook until transparent.
  • Add the corn and epazote (if using), serrano pepper, and 1/3 water. Stir and cover to cook, stirring occasionally. It will take between 6-8 minutes to cook. Check for doneness and do not overcook, corn kernels should be firm.
  • Season with salt and serve in 4 cups. Top with cream and/or mayonnaise and cheese. If you don't want to use the serrano peppers and use cayenne or chili powder instead, then add it at this point with some lime juice.

Nutrition Facts : Calories 277 kcal, Carbohydrate 24 g, Protein 9 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 45 mg, Sodium 209 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

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