Esquites Recipe
Introduction
Esquites is a beloved Mexican street food featuring tender corn kernels simmered in flavorful broth and finished with creamy toppings. This easy recipe brings the authentic taste of esquites right to your kitchen, perfect for a comforting snack or side dish.
Ingredients
- 1 cup Mexican Crema
- 5 cups Water
- 4 cups Corn Kernels
- 1 tablespoon Epazote
- 1/4 Onion
- 1 teaspoon Garlic
- Salt, to taste
- Ground Black Pepper, to taste
- 1 teaspoon Unsalted Butter
- Ground Chili Pepper, to taste
- Queso Fresco, to taste
- 5 Lemons
Instructions
- Step 1: In a pot, combine the corn kernels, water, onion, epazote, garlic, salt, and ground black pepper. Bring to a boil, then reduce heat and cook for 40 minutes until the corn is tender.
- Step 2: Strain the corn, reserving the cooking liquid, then return the corn to the pot and simmer for another 20 minutes to deepen the flavor.
- Step 3: To serve, spoon the corn into glasses, filling halfway. Add Mexican crema, unsalted butter, ground chili pepper, and squeeze fresh lemon juice to taste, then fill the glass to the top with the corn mixture.
- Step 4: Garnish each serving with additional Mexican crema, butter, a sprinkle of chile piquín or ground chili pepper, a squeeze of lemon, and a generous sprinkle of queso fresco.
Tips & Variations
- For extra flavor, use fresh corn kernels when in season.
- Substitute epazote with fresh cilantro if unavailable.
- Add a pinch of smoked paprika for a smoky twist.
- Serve with tostadas or fresh tortillas for a complete snack.
Storage
Store leftover esquites in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally, or microwave until warmed through. Add fresh crema and cheese after reheating for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn for esquites?
Yes, frozen corn works well and is a convenient option when fresh corn is not available. Just adjust cooking time to ensure the corn is tender.
What is epazote and can I skip it?
Epazote is a traditional Mexican herb that adds a unique, slightly pungent flavor and helps reduce gas from beans and corn. If you cannot find epazote, you can omit it or substitute with fresh cilantro for a different but pleasant taste.
Print
Esquites Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
Esquites is a traditional Mexican street food dish made from boiled corn kernels seasoned with epazote, garlic, onion, and spices, then mixed with creamy Mexican crema, butter, chili powder, queso fresco, and fresh lemon juice. This savory and tangy corn salad is typically served warm in a cup, making it a perfect snack or side dish full of vibrant flavors.
Ingredients
Base Ingredients
- 4 cups Corn Kernels
- 5 cups Water
- 1/4 Onion, chopped
- 1 tablespoon Epazote
- 1 teaspoon Garlic, minced
- Salt, to taste
- Ground Black Pepper, to taste
Toppings & Garnishes
- 1 cup Mexican Crema
- 1 teaspoon Unsalted Butter
- Ground Chili Pepper, to taste (such as chile piquín)
- Queso Fresco, to taste
- 5 Lemons, juiced for serving
Instructions
- Cook the Corn: In a large pot, combine the corn kernels, water, chopped onion, epazote, minced garlic, salt, and ground black pepper. Bring to a boil, then reduce heat and simmer for 40 minutes until the corn is tender.
- Simmer Corn Broth: Once the corn is soft, strain the corn kernels, reserving the cooking liquid, and continue to simmer the strained liquid for an additional 20 minutes to concentrate the flavors.
- Assemble Esquites: Fill serving glasses halfway with the cooked corn kernels. Add Mexican crema, unsalted butter, a sprinkle of ground chili pepper, and a squeeze of fresh lemon juice to taste. Fill the glass to desired fullness.
- Finish with Garnishes: Top the esquites with additional Mexican crema, a small pat of unsalted butter, chile piquín or preferred chili powder, a generous sprinkle of queso fresco, and more lemon juice if desired. Serve warm.
Notes
- Epazote is a traditional herb commonly used in Mexican cooking to add unique flavor and reduce gas from beans and corn; it can be found fresh or dried in Latin markets.
- Adjust the chili powder according to your preferred spice level, chile piquín adds a nice smoky heat.
- Mexican crema can be substituted with sour cream in a pinch, but the flavor and texture will be slightly different.
- This dish is best served warm and fresh for the most authentic taste experience.
- Queso fresco is a mild, crumbly Mexican cheese; feta cheese can be used as a substitute if unavailable.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Esquites, Mexican street food, corn salad, Mexican crema, queso fresco, traditional Mexican recipe, epazote
