Recipe Details

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.

 

Prep

  1. In a sauté pan over medium heat melt butter with vegetable oil. Add onion and cook until translucent.
  2. Add fresh corn, epazote leaves, onion powder and salt. Cook until the corn becomes soft and golden brown. Remove epazote leaves if desired.
  3. Remove from heat and hold hot for service.

Service

  1. Serve 3/4 cups of hot esquites in a glass. Top with 1 teaspoon lime juice and 1 tablespoon mayonesa. Finish with 2 tablespoons crumbled Cotija cheese and 1/2 teaspoon crushed red pepper.

CHEF’s TIP!

Another way to cook esquites is by boiling fresh corn in chicken stock with epazote leaves.