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Esquites

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Description

This recipe for esquites is bursting with all the flavors of authentic Mexican street food. Tender corn kernels are sauteed with jalapenos and then slathered in a mix of creamy mayonnaise, smoky cumin, spicy cayenne, and bright lime juice.

Ingreadient

    • 2 tbsp butter
    • 4 cups corn kernels 
    • 1 jalapeño seeded and diced
    • 1 tsp chili powder
    • 1/2 tsp kosher salt
    • 1/2 tsp garlic powder
    • 1/4 tsp Mexican oregano
    • 1/8 tsp cayenne pepper
    • 1/3 cup mayonnaise
    • 2 tbsp lime juice
    • ¼ cup Cotija cheese finely grated, divided
    • ¼ cup cilantro finely chopped

Direction

  1. Melt the butter in a large skillet over medium heat. Add the corn, jalapeno and saute, stirring often, until the corn just starts to char a bit, about 8 minutes.
  2. Transfer corn to bowl and let cool for a few minutes. Add the chili powder, salt, garlic powder, oregano, cayenne, mayonnaise, lime juice, 2 tablespoons crumbled cotija cheese and cilantro. Stir to combine. Season to taste with salt, if needed.
  3. Either serve divided in small, individual cups or on a serving platter with remaining 2 tablespoons cotija crumbled on top.

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