Corn kernels sautéed with butter, epazote, and chile until blistered and smoky, then served in cups with mayonnaise, lime juice, cotija cheese, and chile powder. Esquites are the deconstructed cousin of elote, delivering the same beloved flavors in a more practical cup format.
Ingredients
4 cups fresh corn kernels (about 6 ears)
2 tablespoons butter
1 small white onion, finely diced
1 jalapeño, minced
2 sprigs fresh epazote or cilantro
3 tablespoons mayonnaise
1/2 cup crumbled cotija cheese
2 tablespoons chile powder
2 limes, cut into wedges
Salt to taste
Instructions
1Cut corn kernels from fresh ears using a sharp knife, standing each ear upright on a cutting board and slicing downward. Collect all the milky liquid that runs out as well, as this adds natural sweetness and body to the finished dish.
2Melt butter in a large skillet over high heat until it foams. Add the corn kernels in a single layer and cook without stirring for three minutes, allowing the kernels to blister and develop charred spots that add crucial smoky flavor.
3Add diced onion and minced jalapeño to the skillet, stirring everything together. Continue cooking for five more minutes over high heat, tossing occasionally. Add epazote or cilantro sprigs and a splash of water, then cover briefly.
4Remove the epazote sprigs and season the corn generously with salt. The corn should be tender with scattered charred spots and infused with the aromatic herbs and the gentle heat from the jalapeño throughout every spoonful.
5Divide the hot corn among four cups or small bowls. Add a generous dollop of mayonnaise to each cup and stir it through the warm corn so it melts slightly and coats the kernels in a creamy layer of richness.
6Top each cup with crumbled cotija cheese and a generous dusting of chile powder. Serve immediately with lime wedges on the side for squeezing over the top, and provide spoons for enjoying this handheld Mexican street food treat.
Did You Know?
The name esquites comes from the Nahuatl word 'izquitl' meaning toasted corn. While elote is eaten primarily in western and northern Mexico, esquites dominate in Mexico City and central Mexico, creating an invisible corn-preparation divide across the country.