Esquites Recipe Mexican Corn Off The Cob

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ESQUITES



Esquites image

If you're looking for an easy way to serve up this seasons corn, this authentic Esquites recipe is the perfect snack or accompaniment to your summer BBQ.

Provided by Lauren Allen

Categories     Side Dish     Snack

Time 20m

Number Of Ingredients 11

1 Tablespoon salted butter (, softened)
1/3 cup diced onion (, (optional))
1 jalapeño or serrano pepper (, seeded, diced, (optional))
1/3 cup water
4 ears corn* (, husked, cut from the cob (about 3 cups))
salt and pepper (, to taste)
5 Tablespoons mayonnaise
5 Tablespoons Mexican sour cream
1/3 cup shredded cotija cheese or queso fresco*
Chili powder, Tajin, or hot sauce ( , to taste)
1 lime (, quartered)

Steps:

  • Add butter to a skillet over medium heat. Once melted, add onion and pepper and saute until tender. Add water and corn. Cover and cook, stirring occasionally, until corn is tender (about 5-8 minutes).
  • Season with black pepper and a little salt and divide among 4 cups.
  • To each cup add 1 heaping teaspoon of mayonnaise and 1 heaping teaspoon of Mexican crema (or sour cream). Stir to combine.
  • Sprinkle generously with grated cheese and chili powder, to taste. Serve with lime wedges to squeeze on top. Enjoy immediately.

Nutrition Facts : Calories 217 kcal, Carbohydrate 23 g, Protein 5 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 322 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

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