Esquites (Mexican Corn) recipe

All Recipes Best Recipe Side Dish Vegetables Corn

Ingredients

4 tablespoons butter, or more as needed
6 ears fresh corn kernels
1 teaspoon dried epazote, or to taste
4 tablespoons Mexican crema, or more to taste
1 tablespoon lemon juice, or more to taste
salt to taste
¼ cup crumbled Cotija cheese, or to taste
1 pinch chipotle pepper powder, or more to taste
1 lime, cut into wedges

Nutrition Info

204 calories
carbohydrate: 19.1 g
cholesterol: 39.7 mg
fat: 14.2 g
fiber: 2.9 g
protein: 4.6 g
saturatedFat: 8.5 g
servingSize: -
sodium: 159.7 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large skillet over medium-high heat. Add corn and epazote. Cook, stirring frequently, until cooked to your preference, about 6 minutes. Remove from heat.

  2. Combine crema and lemon juice in a bowl, season with salt. Mix crema into the hot corn and transfer mixture to a serving dish. Let cool to room temperature.

  3. Sprinkle Cotija cheese and chipotle powder on top of corn and serve with lime wedges.

Recipe Yield

6 servings

Recipe Note

Esquites is an off-the-cob version of elote--the sweet, smoky, Mexican corn served from street vendors. This is best made with fresh sweet corn, but frozen can work when you're looking for that perfect comfort dish in off-season months. The flavors of this dish are versatile--enjoy as a side with any Mexican or BBQ fare such as enchiladas, tacos, grilled/roasted chicken, BBQ pork, or burgers. This is best served at room temperature.

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