Corn is sautéed with epazote, then served in glasses or small bowls with McCormick® Mayonesa, grated cheese, lime juice and chile piquín powder for a delightful rendition of the ever-popular Mexican street food, esquites.
In a sauté pan over medium heat, melt butter with vegetable oil. Add onion and cook until translucent.
Add fresh corn, epazote, onion powder and salt. Cook until corn is softened and golden brown. Remove from heat. Remove epazote, if desired. Hold hot for service.
Service
For each serving, spoon 3/4 cup of hot Esquites into a cup, glass, or small bowl. Dollop with 1 tablespoon Mayonesa. Drizzle with 1 teaspoon fresh lime juice. Sprinkle with 2 tablespoons crumbled Cotija cheese and 1/2 teaspoon Cholula Chili Lime Seasoning.
Chef's Tip!
Make a sachet containing 2 teaspoons McCormick Culinary® Mexican Oregano Leaves and 1 teaspoon McCormick® Culinary Coriander Seeds. Use in place of epazote, if desired. Remove after cooking corn.
