Esquites
Corn Kernels Served Hot with Lime and Chilli
Esquites are the kernels of the corn, sold in a tub and served hot with their broth, mayonnaise, cheese, lime and chilli. They are the same flavours as an elote on a stick, and easier to eat.
Elotes with mayonnaise and chilli are among the most common street snacks of Mexico City.
The chef's recipe simmers kernels from 6 ears of corn with epazote for 20 to 30 minutes, in broth made from the cobs if you want it, and serves them with lime, mayonnaise, queso fresco and crushed chilli.
Ingredients
Ingredients
- 6 large ears of corn, kernels cut off (about 700 g kernels), cobs kept
- A handful of fresh epazote leaves, or 2 tsp dried
- 2 tsp fine sea salt
- 1 large lime, in wedges
- 115 g mayonnaise
- 60 g queso fresco or feta, crumbled
- 2 tbsp crushed chile pequín or chilli flakes
Method
- Make the broth (optional) Simmer the corn cobs in 1 litre of water for 1 hour and strain. This gives a sweeter broth. Plain water works too.
- Cook the corn Put the kernels and epazote in a saucepan with the broth or about 500 ml of water. Cover and simmer for 20 to 30 minutes, until tender. Season with the salt.
- Serve Ladle the corn and some of the broth into tubs. Top each with a squeeze of lime, a spoonful of mayonnaise, cheese and crushed chilli.
Eat hot, with a spoon.
Sweetcorn is best in season. Frozen kernels work.