Esquite - Elote In A Cup Recipe
User Reviews
5
Esquite - Elote In A Cup Recipe
Description
Esquite – Elote In A Cup Recipe treats fresh corn removed from husks by simmering it with butter, finely chopped onion, and thinly sliced jalapeño or serrano pepper. The mixture cooks with water and epazote, an herb that adds a distinctive flavor, before being seasoned with kosher salt and lime juice for brightness. This blend is served in cups or bowls and generously topped with creamy mayonnaise or chipotle crema, crumbled cotija cheese, fresh cilantro, and a dusting of chili lime seasoning or Tajin for a mildly spicy finish.
The texture of esquite is soft and saucy, making it portable and easy to enjoy as a snack or side dish. The combination of butter and fresh lime juice balances richness with acidity, while the chili seasoning provides a subtle heat. This is a popular street food that elevates simple corn with varied textures from the juicy kernels, tender onions, and crumbly cheese.
Serving esquite hot with extra lime wedges allows customization of tartness. If epazote is unavailable, the dish still benefits from the fundamental corn flavor and complementary spices. This preparation highlights corn's sweetness alongside traditional Mexican seasonings.
Ingredients
- 4 corn husked, large ears
- 2 tablespoons butter
- ¼ cup white onion finely chopped
- 1 jalapeno pepper thinly sliced, or serrano pepper
- 2 cups water
- ½ teaspoon kosher salt or sea salt
- 3 epazote leaves if you can find them
- 2 limes large, juicy, divided
- 4 tablespoons mayonnaise or chipotle crema or more to taste
- ½ cup cotija cheese crumbled
- ¼ cup cilantro fresh
- chili lime seasoning or Tajin
Instructions
- Clean your cobs: remove the leaves and corn silks.
- With a very sharp knife shell the corn flush and set aside.
- Melt butter over low-medium heat (without browning it) in a large nonstick skillet over high heat. Add the onion, jalapeño pepper and saute for 2 minutes or until softened.
- Add the water, corn and spread the mixture around the pan to form an even layer. Place the epazote on top and cover with a lid. Cook on medium-low about 20 to 25 minutes stirring occasionally.
- Add the salt and the juice of 1 lime. Stir to integrate all ingredients. Taste for salt and lime juice and add more according to taste.
- Serve on cups or bowls and top with mayonnaise or chipotle crema, sprinkle cilantro (optional), cotija cheese, chili pepper seasoning.
- Serve hot with lime wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 156kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 34g | 52% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 291mg | 12% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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