Esquites
Corn kernels cooked in a pan, then dressed in a cup with mayonnaise, cheese, chile and lime. It is the cup version of elote, the grilled corn on the cob.
Street snack · 25 minutes · vegetarian · All recipes
Ingredients
- 6 ears of corn, or 4 cups kernels
- 2 tbsp butter
- 1 serrano chile, finely chopped
- 0.5 cup water
- 0.5 cup mayonnaise
- 0.5 cup crumbled cotija cheese
- 3 tbsp lime juice
- 1 tsp chili powder, plus extra to dust
- 0.5 tsp salt
Method
- Cut the kernels off the cobs. Melt the butter in a wide pan over high heat and add the kernels with the chile. Cook, stirring now and then, until browned in spots, about 8 minutes.
- Add the water and salt, cover and cook 5 minutes until tender.
- Spoon into cups. Top each with mayonnaise, cotija, a squeeze of lime and a dusting of chili powder. Eat with a spoon.
Notes
- A sprig of epazote in the water is traditional if you can find it.
- Swap the mayonnaise for Mexican crema if you prefer.
Sources: UNESCO Intangible Cultural Heritage (inscribed 2010)