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Prep time
5 minutes
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Cook time
7 minutes
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Serves
2
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
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Esquites
Ingredients
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2 cups
fresh corn kernels, just cut from cob
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2 tablespoons
unsalted butter
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1
serrano pepper, diced (about 2 tablespoons)
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1/2 teaspoon
salt
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2 tablespoons
mayonnaise (low fat is fine) or Mexican crema
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1/8 teaspoon
cayenne pepper
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1/4 teaspoon
chili powder
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2 tablespoons
queso fresco or cotija cheese, crumbled
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1
lime cut into wedges (optional)
Directions
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Heat the butter in a medium pan. Add the serrano pepper and sauté for 2 minutes.
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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.
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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.
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