I love esquites, it is one of my favorite foods on earth and second favorite Mexican food behind a quesadilla. Esquites is so tasty and extremely easy to make, it's truly just heating up some corn and adding in a few ingredients.If you are hosting a Mexican night or just doing it with the family, this is the perfect side dish that is very easy to do. Traditional esquites uses very few ingredients and if you are a traditionalist then you probably don't need this recipe. However, the US has dug its claws into esquites and added some extra ingredients that make it less healthy but ohhhhh so good.
Prep Time5 minutesmins
Cook Time7 minutesmins
Total Time15 minutesmins
Course: Appetizer, Dinner, Lunch
Cuisine: Mexican
Keyword: Appetizer, Corn, Elote, Esquites, Mexican Appetizer, Mexican Food, Mexican Street Corn, Street Corn
Servings: 6people
Ingredients
6ears cornCan cut corn off the cob or use 4-5 cups of canned or frozen corn
2-3leavesepazoteCan sub basil
1limesqueezedSometimes I will use 1.5-2 after tasting with 1.
2clovesgarlic minced
1/2cupcotjia cheese, grated or crumbledpronounced co-tee-ha
3tbspmayoI like to do 1.5 tbsp mayo and 1.5 tbsp sour cream. Greek yogurt also works.
2tbspunsalted butter
2tsptajin powder
2tsp Cholula
1tspcilantroCan sub parsley
Instructions
Cut your corn off the cob if you have it on the cob.
Add butter, epazote & garlic to frying pan and saute corn for at least 5 minutes at medium to high heat. When corn is cooked and as hot as possible, transfer to a bowl.
Mix in rest of the ingredients and serve, simple as that!