Esquites Recipe

Tasty corn kernels served in a cup. This easy and quick recipe is popular all over Mexico. The Kernels are golden brown and smoky. Then, add in some mayonnaise, cheese, and plenty of seasoning...you've just made one of my favorite dishes of all time: esquite!

Course Antojitos

Cuisine Mexican

Keyword esquites receta, Esquites Recipe

Total Time 20

Servings

Calories 277kcal

Author Mely Martínez

Ingredients

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 (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

Instructions

In medium-high heat, melt the butter in a skillet. Once melted, add the chopped onion and cook until transparent.
Add corn, 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, add it with some lime juice.

Serve warm, and enjoy!!

Notes

This recipe is the way Esquites are prepared in Central Mexico. In other states, the use of onion, serrano, and epazote is NOT USED. Instead, chili powder or ground-dried hot pepper and lime juice are used along with sour cream and mayonnaise.

* You can use sour cream, mayonnaise, or a combination of the two.

If Epazote is not found, use cilantro.

** In case these cheeses are available in your area, use grated parmesan cheese.

Nutrition