A Taste of the Streets: Mexico's Creamy Garlicky Corn (Esquites)
Details
This recipe for Esquites, Mexico's famous corn in a cup, is a celebration of simple ingredients and bold flavors. We're taking the beloved combination of sweet corn, creamy mayonnaise, and tangy cheese and amplifying it with a generous dose of garlic, creating a truly addictive snack that's perfect for any occasion. This is comfort food, street-style, with a garlicky kick you won't forget.
Ingredients
Instructions
Prepare the Corn
Stand a corn cob on its end inside a large bowl and carefully use a sharp knife to slice the kernels off the cob from top to bottom. Repeat with the remaining cobs.
Sauté the Aromatics
In a large pot or deep skillet over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and optional serrano chile and cook for another minute until fragrant.
Cook the Corn
Add the corn kernels to the pot. Cook, stirring occasionally, for 5-7 minutes until the corn is tender and slightly golden. Pour in enough water to just cover the corn, add the bunch of epazote, and season with salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes for all the flavors to meld together.
Serve
Remove the epazote bunch. Ladle the hot corn and some of its broth into cups. Let each person customize their own cup by stirring in a generous spoonful of mayonnaise, a sprinkle of cheese, a dash of chile powder, and a squeeze of fresh lime juice. Garnish with fresh cilantro if desired and serve immediately.
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