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MexicanAuthentic Cuisine

Esquites

Serves 4 to 6 Appetizer vegetarian, Appetizers

Esquites

Esquites, a beloved staple from the bustling streets of Mexico City, offers a warm welcome with its fragrant allure. Vendors serve it from steaming pots, enticing passersby with the promise of comfort in a cup. This recipe captures that street-side magic, bringing it into the home kitchen where the flavors remain as bold and inviting as ever.

Expect each spoonful to deliver a creamy richness, balanced by the tang of lime and the gentle heat of serrano chile. Cotija cheese adds a salty depth, while epazote brings a unique herbal note. Finished with a dusting of chile piquín, these esquites are both satisfying and vibrant, embodying the essence of Mexican street food.

Ingredients

  • 6 cupscorn kernels — cut from the cob
  • 3 tbspbutter
  • 2 sprigsepazote
  • 1serrano chile — minced
  • 1/2 cupmayonnaise
  • 150 g (5 oz)cotija — crumbled
  • 2 tbspchile piquín powder
  • 2limes — cut into wedges
  • 1 tspfine salt

Method

  1. Begin by preparing the corn kernels. If using fresh corn, carefully cut the kernels from the cob to yield 6 cups. If using frozen corn, ensure it's fully thawed. The goal is to have sweet, juicy kernels ready for cooking.
  2. In a large skillet or saucepan, melt 3 tablespoons of butter over medium-high heat. Once the butter is fully melted and begins to bubble, add the corn kernels to the pan. Stir occasionally to ensure even cooking, and continue until the kernels are hot and lightly charred, which should take on a golden-brown hue and release a sweet, nutty aroma.
  3. While the corn is cooking, finely chop 1 serrano chile. Add the chopped chile and 2 sprigs of epazote to the pan with the corn. Stir them in to infuse the corn with their flavors, cooking for another 2-3 minutes until the chile softens and the epazote becomes fragrant.
  4. Once the corn is cooked, remove the pan from heat. Immediately slick the hot corn with 1/2 cup of mayonnaise, stirring it in so it melts into the kernels, coating them evenly. This step is crucial for the creamy texture that defines esquites.
  5. Crumble 150 g (5 oz) of cotija cheese over the corn, ensuring it is evenly distributed. Follow with a generous sprinkle of 2 tablespoons of chile piquín powder. The cheese should begin to soften slightly from the residual heat, while the chile piquín adds a spicy kick.
  6. Cut 2 limes in half and squeeze their juice over the entire dish, ensuring that the tangy lime juice is evenly distributed. The acidity will balance the richness of the butter and mayonnaise, enhancing the overall flavor.
  7. Finish by sprinkling 1 teaspoon of fine salt over the esquites, adjusting to taste if necessary. Serve immediately while the corn is still warm, allowing the flavors to meld together in each bite.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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