Mexican Street Corn (Esquites) Recipe
Mexican street corn in a cup, "esquites" prepared with "elote blanco," Mexican white corn. Personalize with lime juice, mayonnaise, grated cheese, chili powder, butter, and hot sauce. Recreate the experience of going to the "elote" cart in the plaza on a relaxed weekend evening.
Ingredients
- 4 ears Mexican white corn (elote blanco)
- 1 cup chicken broth or vegetable broth
- 2 cups water
- 2 epazote leaves
- Typical Toppings (All are optional. You mix and match to taste.)
- Lime juice
- Mayonnaise
- Grated cheese (queso fresco)
- Chili powder
- Melted butter
- Hot sauce
Instructions
- 1
Start by removing the husks and silk from the corn. Cut off the top and base of the cob.
- 2
Remove the kernels from the cob. Hold one end of the cob with your hand and place the other end of the cob on the cutting board. Hold the cob at a 45-degree angle. Use a sharp knife to cut the kernels off and be sure to always cut away from your hands and body.
- 3
Place the kernels in a pan. Add 1 cup of chicken or vegetable broth and 4 cups water. Add the epazote and salt.
- 4
Bring the water to a boil then reduce to medium. Cook until about 2/3 of the liquid has evaporated. If the corn is still too tough for you after the liquid has reduced add 1 cup water and cook until you get the desired texture. Repeat if needed.
- 5
Serve your corn warm in a cup and then add the toppings of your choice.
Cook it from the original
This recipe comes from mexicanfoodjournal.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on mexicanfoodjournal.com