Esquites
mpittsm
Test Kitchen-Approved
Photo by Julia Gartland
- Serves
- 2
- Prep Time
- 5 Minutes
- Cook Time
- 7 Minutes
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!
Ingredients
- 2 cup fresh corn kernels, just cut from cob
- 2 tablespoon unsalted butter
- 1 serrano pepper, diced (about 2 tablespoons)
- 1/2 teaspoon salt
- 2 tablespoon mayonnaise (low fat is fine) or Mexican crema
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 2 tablespoon queso fresco or cotija cheese, crumbled
- 1 lime cut into wedges (optional)
Featured Video
Esquites
Directions
- Step 1
Heat the butter in a medium pan. Add the serrano pepper and sauté for 2 minutes.
- Step 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.
- Step 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.