Esquites
User Reviews
5
Esquites
Description
This Esquites recipe begins by sautéing softened butter with diced onion and seeded jalapeno or serrano pepper, then adding corn kernels and water to cook until tender. Seasoned simply with salt and black pepper, the corn mixture is then portioned into cups.
Each serving is mixed with mayonnaise and Mexican crema or sour cream to create a creamy texture. Cotija cheese, which adds a salty crumbly element, is sprinkled on top along with chili powder or Tajin seasoning to introduce mild heat and earthiness. A wedge of lime is served on the side to squeeze over the corn, brightening the flavors.
Typically served as a snack or side dish, Esquites offers a rich yet fresh flavor with a balance of creaminess, spice, and acidity. It works well as a casual appetizer or a flavorful accompaniment for grilled dishes.
This recipe can be made in advance by cooking the corn and onion mixture, then refrigerating covered. Before serving, reheat briefly and add fresh toppings. Frozen corn or cheese substitutions like finely grated parmesan can be used if traditional ingredients are unavailable.
Ingredients
- 1 Tablespoon butter softened, salted
- 1/3 cup onion , diced, (optional)
- 1 jalapeno pepper seeded, diced, (optional, or serrano pepper
- 1/3 cup water
- 4 corn husked, cut from the cob (about 3 cups, ears
- salt to taste
- black 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.
Notes
- White corn is traditional, but yellow corn or frozen corn can be used as substitutes.
- Cotija cheese is preferred, but finely grated Parmesan can replace it if necessary.
- Cook and cool the corn-onion mixture ahead of time; store covered in the refrigerator until reheating for serving.
- Freeze cooked corn in a freezer-safe container for up to six months; thaw overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 369mg | 15% |
| Potassium | 300mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 16mg | 18% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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