Esquites
User Reviews
4.8
Esquites
Description
This esquites recipe starts by cooking fresh corn kernels in butter along with minced garlic and jalapeño to infuse the corn with a mild heat and savory notes. The warm mixture is then combined with creamy mayonnaise and crumbly cotija cheese, which add richness and salty tang. Fresh cilantro and lime juice brighten the flavor with herbal and acidic touches.
The final seasoning with chili powder and optional spices like paprika or chili lime seasoning allows customization of heat and smokiness, replicating street food style. The resulting salad balances soft yet slightly crisp corn with creamy and zesty seasoning, creating an enjoyable contrast.
Served immediately with a wedge of lime, esquites make a flavorful snack or a festive side to complement grilled meats or Mexican dishes. The dish is easily adjusted for spiciness by including or removing jalapeño seeds and adjusting chili powder amounts.
Ingredients
- 4 tablespoons butter unsalted
- 2 cups corn kernels cut off the cob (about 4 medium ears of corn, fresh
- 2 cloves garlic minced
- 1 jalapeno pepper minced (seeds removed if you don't want it spicy
- ¼ cup mayonnaise
- ¼ cup cotija cheese plus more for garnish, crumbled
- 2 tablespoons cilantro chopped
- ½ teaspoon salt fine
- 2 tablespoons lime juice (about 1 lime)
- chili powder to taste
- 1 teaspoon paprika optional
- 1 teaspoon chili lime seasoning optional
- lime for garnish, wedges
Instructions
- Heat a large skillet over medium-high heat. Add the butter, fresh corn kernels, garlic, and jalapeño. Cook, stirring occasionally, for 5 minutes. Transfer to a medium mixing bowl.
- Add the mayonnaise, cotija cheese, cilantro, salt, and lime juice. Add the chili powder and optional ingredients if using. Mix until fully combined. Taste and season with more salt and mayonnaise if desired.
- Garnish with chili powder to your liking, a lime wedge, and a sprinkle cotija cheese.
- Serve immediately in individual portions.
Notes
- Adjust the chili powder quantity when serving to tailor the heat level, adding gradually and tasting.
- Including jalapeño seeds increases the spiciness; serrano peppers can be used for a hotter version.
- Grilling corn before cutting kernels adds a smoky flavor reminiscent of traditional street esquites.
- If cilantro is undesirable, it can be omitted without significantly changing the dish's appeal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 231kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 527mg | 22% |
| Potassium | 263mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1091IU | 22% |
| Vitamin C | 12mg | 13% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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