Esquites
Esquites, from above
Non vegEggMexico City

Esquites

All the joy of street corn, none of it stuck in your teeth.

20 minTime
7 gProtein each
mediumSpice
Corn in a cup2 chapters · 1 min read

Make it your way

Grandma's wayCharred corn, mayo, lime, cotija and chilli.
The original
294kcalsame
7 gproteinsame
4 gfibresame
20minutessame

Esquites.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Sweet corn kernels (corn kernels)4 cups kernels, from 4 to 5 cobs
Butter2 tbsp
Onion½, finely chopped
Garlic1 clove, minced
Jalapeño1, minced, or 2 green chillies
Mayonnaise3 tbsp
Lemon juice1½ tbsp lime juice
Queso fresco½ cup cotija or feta, crumbled
Red chilli powder (indian red chili powder)1 tsp, or Tajín
Coriander leaves (cilantro)a handful, chopped
Salt¾ tsp

Method

4 steps
  1. 1Heat butter in a wide pan until foaming. Add the corn in one layer and leave it alone.
  2. 2Stir in onion, garlic and jalapeño and cook until soft. Season with salt.
  3. 3Off the heat, stir in mayonnaise and lime juice.
  4. 4Spoon into cups and top with crumbled cheese, chilli powder and coriander.
Serve it like this

Serve warm in paper cups or small bowls with a spoon, extra lime wedges and chilli powder on the side.

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Make it a meal

What goes with Esquites: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tortillas de maíz30 min
Bread or rice Jeera rice30 min
With a main Tacos al pastor75 min
With a main Baja fish tacos35 min
On the side Pico de gallo10 min
To drink Horchata15 min
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