Esquites Recipe
Introduction
Esquites is a classic Mexican street snack featuring tender corn kernels simmered with aromatic herbs and spices, then finished with creamy, tangy toppings. This warm, comforting dish is perfect for a quick treat or a flavorful side.
Ingredients
- 1 cup Mexican Crema
- 5 cups Water
- 4 cups Corn Kernels
- 1 tablespoon Epazote
- 1/4 Onion
- 1 teaspoon Garlic
- Salt, to taste
- Ground Black Pepper, to taste
- 1 teaspoon Unsalted Butter
- Ground Chili Pepper, to taste
- Queso Fresco, to taste
- 5 Lemons
Instructions
- Step 1: In a large pot, combine the corn kernels, water, onion, epazote, garlic, salt, and black pepper. Cook over medium heat for 40 minutes until the corn is soft.
- Step 2: Strain the corn, but keep the cooking liquid. Return the corn to the pot and simmer for another 20 minutes to concentrate the flavors.
- Step 3: Spoon the warm corn into glasses, filling them halfway. Add Mexican crema, unsalted butter, ground chili pepper, and a squeeze of fresh lemon to taste, then fill the glasses to the top.
- Step 4: Garnish by re-adding crema, butter, a sprinkle of chile piquín or chili pepper, a squeeze of lemon, and finish with crumbled queso fresco.
Tips & Variations
- Use fresh corn kernels for the best flavor, or substitute with frozen if fresh is not available.
- If you can’t find epazote, bay leaves or a small sprig of oregano can provide a different but pleasant herbal note.
- Adjust the chili pepper to your heat preference or try smoked paprika for a smoky twist.
- Add chopped cilantro or green onions as a fresh garnish for extra brightness.
Storage
Store leftover esquites in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Add fresh crema, cheese, and lemon after reheating to maintain the best flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make esquites without epazote?
Yes, epazote adds a traditional, slightly earthy flavor, but it can be omitted or replaced with bay leaf or oregano if unavailable.
Is esquites served hot or cold?
Esquites is traditionally served warm, which enhances the creamy and savory flavors. However, it can also be enjoyed at room temperature.
Print
Esquites Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
Esquites is a traditional Mexican street food featuring tender corn kernels cooked in a flavorful broth with epazote, onion, and garlic. It is served warm in cups, mixed with Mexican crema, butter, chili powder, fresh lemon juice, and sprinkled with crumbly queso fresco, creating a creamy, tangy, and spicy snack perfect for any occasion.
Ingredients
Main Ingredients
- 4 cups Corn Kernels
- 5 cups Water
- 1/4 Onion, chopped
- 1 tablespoon Epazote
- 1 teaspoon Garlic, minced
- Salt, to taste
- Ground Black Pepper, to taste
Toppings and Garnishes
- 1 cup Mexican Crema
- 1 teaspoon Unsalted Butter
- Ground Chili Pepper (such as chile piquín), to taste
- 5 Lemons, juiced
- Queso Fresco, to taste
Instructions
- Cook the Corn: In a large pot, combine the corn kernels, water, chopped onion, epazote, minced garlic, salt, and ground black pepper. Bring to a boil, then reduce heat and simmer gently for 40 minutes until the corn is soft and tender.
- Simmer Further: Strain the corn and broth mixture, then return the corn to the pot and simmer for an additional 20 minutes to concentrate flavors.
- Assemble the Esquites: Ladle the cooked corn halfway into serving glasses or cups. Spoon in Mexican crema and add unsalted butter. Season generously with ground chili pepper and fresh lemon juice to taste.
- Garnish and Serve: Top each cup with a sprinkle of queso fresco and an extra drizzle of crema and melted butter if desired. Serve warm and enjoy the creamy, spicy, and tangy flavors.
Notes
- Epazote adds a distinctive flavor and helps reduce the gas-causing effects of corn.
- Adjust chili pepper and lemon quantities based on preferred spice and acidity levels.
- Mexican crema is a creamy, tangy dairy topping similar to sour cream; you can substitute with sour cream or crème fraîche if unavailable.
- Queso fresco should be crumbled finely to evenly top the esquites.
- This dish is best served warm for authentic flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Snack
- Method: Stovetop
- Cuisine: Mexican
Keywords: Esquites, Mexican corn snack, Mexican street food, Mexican crema, epazote, queso fresco, corn kernels, spicy corn, traditional Mexican recipe
