Esquites

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 2 cups Corn, fresh kernels
- 1 Lime
- 1 Serrano pepper, diced (about 2 tablespoons

Condiments
- 2 tbsp Mayonnaise

Baking & Spices
- 1/8 tsp Cayenne pepper
- 1/4 tsp Chili powder
- 1/2 tsp Salt

Dairy
- 2 tbsp Butter, unsalted
- 2 tbsp Queso fresco or cotija cheese

Found on food52.com

Description

This side dish is a staple on the streets of Mexico. It’s sold at food carts, served in cups usually, and it’s a great way to serve up this season’s corn. This is a spicy recipe so if you prefer less heat, remove the seeds and vein from the serrano pepper. If you’re making this off season frozen corn is a fine substitute. Buen provecho!

Ingredients

2 cups fresh corn kernels
2 tablespoons unsalted butter
1 serrano pepper, diced (about 2 tablespoons)
1/2 teaspoon salt
2 tablespoons mayonnaise (low fat is fine) or Mexican crema
1/8 teaspoon cayenne pepper
1/4 teaspoon chili powder
2 tablespoons queso fresco or cotija cheese, crumbled
1 lime cut into wedges (optional)

Directions

Heat the butter in a medium pan. Add the serrano pepper and sauté for 2 minutes.
Add the corn kernels and salt. Sauté for another 4 minutes and remove from heat. Let the mixture cool slightly and stir the mayonnaise in. Move to a serving bowl.
In a separate small bowl mix the cayenne pepper and chili powder. Sprinkle as much of the powder mixture on top of the corn as you want. Top with queso fresco and lime juice (optional). Serve immediately.

Serves: Serves 2

food52.com

241 0 2017-08-04 04:16:53

Title:	Esquites Recipe on Food52
Descrition:	This side dish is a staple on the streets of Mexico. It’s sold at food carts, served in cups usually, and it’s a great way to serve up this season’s corn. This is a spicy recipe so if you prefer less heat, remove the seeds and vein from the serrano pepper. If you’re making this off season frozen corn is a fine substitute. Buen provecho!

Esquites