"Esquites is a fast snack and staple on the streets of Mexico. It’s sold at food carts, served in cups usually, and it’s a great way to serve up this season’s corn. This is a spicy recipe so if you prefer less heat, omit the piquin pepper and remove the seeds and vein from the serrano pepper. If you’re making this off season frozen corn is a fine substitute. Buen provecho!"
Total Servings: 2
- 2 cups fresh corn kernels
- 2 tablespoons unsalted butter
- 1 serrano pepper, diced (about 2 tablespoons)
- 1 teaspoon salt
- 1/4 teaspoon piquin peppers (if you have dry peppers, just grind ¼ teaspoon)
- 2 tablespoons mayonnaise (low fat is fine) or Mexican crema
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 2 tablespoons queso fresco or cotija cheese, crumbled
- 1 lime, cut into wedges (optional)
- Heat the butter in a medium pan. Add the serrano and piquin peppers and sauté for 2 minutes.
- Add the corn kernels and salt. Sauté for another 4 minutes and remove from heat. Let the mixture cool slightly and stir the mayonnaise in. Move to a serving bowl.
- In a separate small bowl mix the cayenne pepper and chili powder. Sprinkle as much of the powder mixture on top of the corn as you want. Top with queso fresco and lime juice (optional). Serve immediately.