Esquites

Name: Esquites
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 ears of Corn, kernels cut off; about 4 cups; 30g Unsalted Butter, about 2 tablespoons; 1/2 medium White Onion, finely chopped; 2 cloves of Garlic, minced; 2 sprigs of Epazote, fresh; or 1 teaspoon dried; 480ml Chicken Stock, or water; 1 tsp Salt, fine; plus more to taste; 1/2 cups Mayonnaise; 3/4 cups Cotija Cheese, crumbled; 2 Limes, cut into wedges; 2 tsp Chili Powder, Tajín or chile piquín; 2 tbsp Hot Sauce, e.g., Valentina; optional

Sweet, tender kernels are sautéed with aromatics and simmered in stock until perfectly juicy, then tossed with creamy mayonnaise, salty Cotija and bright lime for a tangy, comforting street‑food treat. Finished with chili and hot sauce for a kiss of heat, these esquites are addictive warm from the pan or as a zesty side dish.

Sweet, tender kernels are sautéed with aromatics and simmered in stock until perfectly juicy, then tossed with creamy mayonnaise, ... Show more

Traditional Mexican Recipe

Health Grade

D · Occasional

Rating

4.4

Time

35 min

Price

2,82 €

Calories

538 kcal

low calorie

quick

easy

one pot

Method

Prep the corn

Shuck the corn, then stand each cob upright in a bowl and slice the kernels off with a sharp knife. Finely chop the white onion and mince the garlic. If you're using fresh epazote, keep the sprigs whole so you can fish them out later; if yours is dried, measure out about 1 teaspoon instead.

Sauté the aromatics

Melt the unsalted butter in a large skillet or saucepan over medium heat. Add the white onion and cook, stirring often, for 3 minutes until it turns translucent and sweet. Stir in the garlic and cook for about 30 seconds, just until fragrant.

Simmer the corn

Add the corn kernels and the epazote, then pour in the chicken stock and season with the salt. Bring it to a gentle simmer, then cook uncovered for 8 minutes, stirring occasionally, until the kernels are tender and the liquid tastes lightly brothy. If you used fresh epazote, pull out the sprigs before serving.

Garnish and serve

Cut the lime into wedges if needed, then spoon the corn and a little of the cooking liquid into cups or small bowls. Dollop on the mayonnaise, sprinkle with cotija cheese and chili powder (Tajín or chile piquín), and squeeze over a wedge of lime. Finish with a few drops of hot sauce, like Valentina, if you want extra heat. Taste and add a pinch more salt if needed, then serve right away while it's warm and creamy.