Esquites (Corn with Lime Juice and Chile Powder)

[Guest guest]

Esquites (Corn with Lime Juice and Chile Powder)

 

This spicy corn snack, popular in Mexico City and its environs, is often topped

with mayonnaise. The word esquites is derived from an indigenous Mexican word

for toasted corn, izquitl.

 

Combine 6 cups fresh white corn kernels (from about 10 ears), 3 tbsp. butter, 1

stemmed seeded finely chopped serrano chile, torn leaves from 1 stalk fresh

epazote (optional), and 1 1/2 cups water in a medium pot. Bring to a simmer over

medium-high heat, reduce heat to medium-low, and simmer, covered, until tender,

10 to 15 minutes. Set aside to let corn and its cooking liquid cool slightly.

Add 1 cup crumbled queso fresco, 2 tbsps. fresh lime juice, 1/2 tsp. powdered

piquín chiles, and salt to taste and toss well. Divide corn and liquid between

cups. Serves 6.

[Guest guest]

To me this sounds like a good main dish! But I am at a loss on what to serve it

with...

 

 

 

, Chico Juarez <chico_trucker wrote:

>

> Esquites (Corn with Lime Juice and Chile Powder)

>

> This spicy corn snack, popular in Mexico City and its environs, is often

topped with mayonnaise. The word esquites is derived from an indigenous Mexican

word for toasted corn, izquitl.

>

> Combine 6 cups fresh white corn kernels (from about 10 ears), 3 tbsp. butter,

1 stemmed seeded finely chopped serrano chile, torn leaves from 1 stalk fresh

epazote (optional), and 1 1/2 cups water in a medium pot. Bring to a simmer over

medium-high heat, reduce heat to medium-low, and simmer, covered, until tender,

10 to 15 minutes. Set aside to let corn and its cooking liquid cool slightly.

Add 1 cup crumbled queso fresco, 2 tbsps. fresh lime juice, 1/2 tsp. powdered

piquín chiles, and salt to taste and toss well. Divide corn and liquid between

cups. Serves 6.

>