Esquites Recipe
This Esquites recipe is creamy, flavorful, and perfect for any fiesta - plus, it's made in just 20 minutes!
Servings: 6
Ingredients
- ⅓ cup Mexican crema, or sour cream
- ¼ cup mayonnaise
- 2 teaspoons lime juice
- garlic salt (with parsley flakes), to taste
- 2 (12-ounce) bags frozen corn
- 2 tablespoons salted butter
- ½ cup cotija cheese
- chili powder, to taste
- cilantro, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- In a small bowl, combine crema, mayonnaise, lime juice and garlic salt. Set aside.
- Bring a medium pot of water to a boil, then add corn and cover. Bring back to a simmer and cook for about 4-5 minutes or until corn is cooked through.
- Drain water and transfer corn to a pan over high heat. Cook until a few pieces are a little charred, about 5 minutes., then add butter and crema mixture and cook until heated through.
- Divide among serving cups or in a serving bowl and top with cotijja, chili powder, and cilantro. Serve warm with lime wedges on the side.
Video
Notes
Fresh corn. Ct the kernel off of several corn cobs, to equal 24 ounces you can also make Corn on the Cob on the Grill
Prep ahead of time. Make the creme sauce in a large airtight container. Brown the corn in a skillet, add it to the creme sauce, and mix. Refrigerate overnight. Heat in a skillet before serving.
Store. Place any leftovers in an airtight container. It can last in the fridge for 3-4 days. Reheat in the microwave or stovetop until warm.
Nutrition
Calories: 486kcal | Carbohydrates: 64g | Protein: 12g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 443mg | Potassium: 779mg | Fiber: 8g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 24mg | Calcium: 140mg | Iron: 2mg