Esquites

By • July 29, 2011 • 4 Comments

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Author Notes: This side dish is a staple on the streets of Mexico. It’s sold at food carts, served in cups usually, and it’s a great way to serve up this season’s corn. This is a spicy recipe so if you prefer less heat, remove the seeds and vein from the serrano pepper. If you’re making this off season frozen corn is a fine substitute. Buen provecho!mpittsm

Serves 2

  • 2 cups fresh corn kernels
  • 2 tablespoons unsalted butter
  • 1 serrano pepper, diced (about 2 tablespoons)
  • 1/2 teaspoon salt
  • 2 tablespoons mayonnaise (low fat is fine) or Mexican crema
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 2 tablespoons queso fresco or cotija cheese, crumbled
  • 1 lime cut into wedges (optional)
  1. Heat the butter in a medium pan. Add the serrano pepper and sauté for 2 minutes.
  2. Add the corn kernels and salt. Sauté for another 4 minutes and remove from heat. Let the mixture cool slightly and stir the mayonnaise in. Move to a serving bowl.
  3. In a separate small bowl mix the cayenne pepper and chili powder. Sprinkle as much of the powder mixture on top of the corn as you want. Top with queso fresco and lime juice (optional). Serve immediately.
Jump to Comments (4)

Tags: chili powder, corn, mayonaise, serrano

Comments (4) Questions (0)

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Hollyworton200

over 3 years ago Zahirah

OMG...I haven't had esquites in years...I used to look forward to the corn guy coming around our neighborhood in Mexico every evening. Elotes and esquites! Lovely recipe, thanks!

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over 3 years ago mpittsm

Thank you!

Ozoz_profile

over 3 years ago Kitchen Butterfly

I love the name....and the ingredients list. To be honest cheese and fresh corn sound the perfect match!

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over 3 years ago mpittsm

You have no idea! So good ;)