📝 About This Recipe
Esquites are the soul of Mexican street food, transforming humble kernels of corn into a creamy, smoky, and citrus-forward masterpiece. Originating from the Nahuatl word 'izquitl,' meaning toasted corn, this dish captures the perfect balance of sweet corn, rich mayonnaise, and the herbal punch of epazote. Whether enjoyed on a bustling street corner in Mexico City or in your own kitchen, every spoonful offers a complex explosion of heat, salt, and tang.
🥗 Ingredients
The Corn Base
- 6 ears Fresh Sweet Corn (shucked and kernels cut off the cob (approx. 5-6 cups))
- 3 tablespoons Unsalted Butter (high quality)
- 1 tablespoon Vegetable Oil (neutral flavor)
- 1/2 cup White Onion (finely diced)
- 3 cloves Garlic (minced)
The Simmering Liquid
- 1.5 cups Chicken or Vegetable Stock (low sodium)
- 1 large sprig Fresh Epazote Leaves (substitute with 1/4 cup chopped cilantro if unavailable)
- 1-2 pieces Serrano Pepper (seeded and minced for controlled heat)
- 1 teaspoon Kosher Salt (to taste)
The Creamy Finish & Garnishes
- 1/2 cup Mexican Crema or Sour Cream (for dolloping)
- 1/3 cup Mayonnaise (use a lime-flavored mayo if possible)
- 1/2 cup Cotija Cheese (crumbled)
- 2 teaspoons Ancho Chile Powder (or Tajín seasoning for extra tang)
- 3 pieces Fresh Limes (cut into wedges)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
-
1
Begin by prepping your corn. Use a sharp knife to slice the kernels off the cobs. Pro tip: Place a small bowl inverted inside a larger bowl to steady the cob and catch the kernels as they fall.
-
2
In a large heavy-bottomed skillet or Dutch oven, heat the vegetable oil and 1 tablespoon of butter over medium-high heat until the butter is foaming.
-
3
Add the corn kernels to the pan in a single layer. Let them sit undisturbed for 2-3 minutes to achieve a deep golden char. Stir and repeat until the corn is toasted and fragrant.
-
4
Push the corn to the sides of the pan and add the remaining 2 tablespoons of butter to the center. Add the diced onion and serrano pepper, sautéing for 3-4 minutes until the onion is translucent.
-
5
Stir in the minced garlic and cook for just 60 seconds until aromatic, being careful not to let it burn.
-
6
Pour in the chicken stock and add the epazote sprig (or cilantro stems). The liquid should just barely cover the corn.
-
7
Reduce the heat to medium-low, cover the pan, and simmer for 8-10 minutes. Most of the liquid should be absorbed, leaving the corn tender but still 'al dente' with a slight pop.
-
8
Remove the epazote sprig and discard. Season the mixture with salt, keeping in mind that the Cotija cheese added later is quite salty.
-
9
Turn off the heat. Stir in the mayonnaise and half of the lime juice directly into the pan to create a silky, emulsified sauce that coats every kernel.
-
10
Spoon the warm corn mixture into individual cups or small bowls, ensuring each serving gets some of the delicious 'jus' from the bottom of the pan.
-
11
Top each cup with a generous dollop of Mexican crema, a heavy dusting of crumbled Cotija cheese, and a sprinkle of chile powder or Tajín.
-
12
Finish with a final squeeze of fresh lime juice and a sprinkle of chopped cilantro. Serve immediately while hot.
💡 Chef's Tips
Always use fresh corn on the cob when in season; the natural milk from the kernels creates a superior texture compared to frozen or canned. If you cannot find epazote, do not use dried; instead, use fresh cilantro and a pinch of dried oregano to mimic that earthy, medicinal flavor profile. For an extra smoky depth, grill the whole corn cobs until charred before cutting the kernels off and proceeding with the recipe. Don't skip the mayonnaise! It is the traditional binder that gives Esquites their signature creamy mouthfeel. If serving a crowd, keep the corn base warm in a slow cooker and set up a 'topping bar' for guests to customize their own cups.
🍽️ Serving Suggestions
Pair with an ice-cold Michelada or a crisp Mexican lager with a lime wedge. Serve as a vibrant side dish alongside Grilled Flank Steak (Carne Asada) or Chicken Enchiladas. Offer as a snack during a party alongside fresh tortilla chips and a smoky salsa negra. For a fusion twist, use Esquites as a topping for loaded nachos or even inside a grilled cheese sandwich.