Esquites (Mexican corn in a cup)
Mexican street food reaches new heights with this irresistible Esquites recipe - a warm, creamy corn dish served in a convenient cup. This 20-minute wonder combines sweet corn kernels with a rich blend of traditional Mexican flavors.
Equipment
- Skillet
Ingredients
- 1 Tablespoon salted butter softened
- 1/3 cup onion diced, (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 crema or sour cream
- 1/3 cup Cotija cheese shredded, or queso fresco
- chili powder Tajin, or hot sauce, to taste
- 1 lime quartered
Instructions
- Add butter to a skillet over medium heat. Once melted, add onion and pepper then sauté 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 then divide among 4 cups.
- In 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
Calories: 299kcalCarbohydrates: 22gProtein: 6gFat: 23gSaturated Fat: 6gCholesterol: 36mgSodium: 369mgPotassium: 300mgFiber: 3gSugar: 7gVitamin A: 451IUVitamin C: 16mgCalcium: 105mgIron: 1mg
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