Side dishMexicanFree to use

Esquites

Name: Esquites
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 cups corn kernels, fresh or frozen and thawed; 2 tablespoons butter; 1 jalapeño, minced; 1/4 cup mayonnaise; 1/4 cup crumbled cotija cheese; 2 tablespoons lime juice; 1 teaspoon chili powder; 2 tablespoons chopped cilantro; 1/2 teaspoon salt

Corn kernels sautéed until browned and served in a cup with mayonnaise, lime, cheese, and chili.

Serves 4

Prep 10 min

Cook 10 min

Ingredients

4 cups corn kernels, fresh or frozen and thawed
2 tablespoons butter
1 jalapeño, minced
1/4 cup mayonnaise
1/4 cup crumbled cotija cheese
2 tablespoons lime juice
1 teaspoon chili powder
2 tablespoons chopped cilantro
1/2 teaspoon salt

Steps

Step 1. Melt the butter in a large skillet over high heat. Cook the corn and jalapeño for 6 to 8 minutes without stirring too much, until browned in spots.
Step 2. Move to a bowl and let it cool for 3 minutes.
Step 3. Stir in the mayonnaise, cheese, lime juice, chili powder, cilantro, and salt.
Step 4. Serve warm in cups, with extra cheese and chili on top.

Where this recipe comes from

Yoribang Mexican recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)

More Yoribang write-ups of Mexican dishes. Corn tortillas, dried hibiscus, queso fresco, cotija, and Mexican chocolate are sold at Latin grocery stores and many supermarkets. Chile heat varies from one pepper to the next, so taste a little before adding more.