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Esquites are consumed at night in many visitors of Mexico City as a snack. Fresh corn is boiled or sautéed with epazote, then served in glasses with McCormick® mayonnaise, grated cheese, lime juice and chile piquín powder. In some places, extra flavor is added with bone marrow or chicken feet.
This recipe was created for McCormick for Chefs by Chef Ricardo Mejía.
Another way to cook esquites is by boiling fresh corn in chicken stock with epazote leaves.