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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Esquites is a popular Mexican snack made of corn, lime juice, chilies, and butter, I made Corn with Fresh Lime Juice, Arbol Chili Powder, and Queso Cotija. In Central Mexico you can get esquites from street venders where they serve them in little cups with all of the delicious juice at the bottom. Read more . I love it the traditional way but I also like the idea of keeping the corn on the cob. There is something really satisfying about eating the little golden nuggets still attached. If you decide to take the corn off the cob, it would work just as well. An easy snack to make and after eating it you will never want corn any other way... Okay, maybe that's not true but it is very delicious!~!! Ingredients:
4 fresh ears of corn, leaves pulled back, silks removed |
2 tbsp butter |
2 tbsp arbol chili powder, dried chili de arbol (ground in a spice grinder) |
2 limes, juiced |
1 jalapeno pepper, cut in half, seeded |
1/2 cup queso cotija, crumbled (parmesan will work) |
8 cups water |
Directions:
1. In a large shallow pan bring the water to a boil. Add the butter and the jalapeno. Once the butter is melted submerge the corn in the water. Reduce the heat to a simmer and cook for 12 minutes.
2. Remove the corn from the water. Coat the corn with lime juice, a few sprinkles of chili powder, and crumbled queso cotija. Eat it while it's hot.
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