Add to Collection
Go to Collections
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.
- 3 cups of fresh cut corn kernels about 4 corn ears
- ½ cup Mexican sour cream or mayonnaise*
- 2 tablespoons unsalted butter
- ⅓ cup finely chopped white onion
- ⅓ cup water
- 4 tablespoon of chopped fresh epazote if available or dried epazote
- 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
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 ⅓ 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.
This recipe is the way esquites are prepared in Central Mexico. In other states, the use of onion, serrano, and epazote is omitted. Instead, chili powder and lime juice are used alone the sour cream or mayonnaise.
* You can use either sour cream or mayonnaise or a combination of the two.
** In case none of this cheeses are available in your area, use grated parmesan cheese.
Calories: 277kcal | Carbohydrates: 24g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 209mg | Potassium: 400mg | Fiber: 3g | Sugar: 9g | Vitamin A: 763IU | Vitamin C: 10mg | Calcium: 160mg | Iron: 1mg