Esquites Recipe – Mexican Street Corn
Esquites is a Mexican recipe comprising corn served off the cob along with typical south of the border toppings. Expect an explosion of flavors including sweet, savory, creamy, and spicy, in every mouthful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Method: Stove
- Cuisine: Mexican
Ingredients
Scale
- 4 ears white corn (elote blanco)
- 3 cups (750ml) water
- 1 cup (250ml) chicken broth
- 2 epazote leaves (optional but good)
Optional Toppings
- Lime zest and/or lime juice or lime wedges
- Cotija cheese, feta cheese or similar
- Chile powder or hot sauce
- Mayo, sour cream, crema Mexicana, or melted butter
- Cilantro (fresh coriander) leaves
- Everything but the elote seasoning, from Trader Joe’s
Instructions
- Take the silks and husks off the corn cobs then remove the top and bottom of each one.
- Cut off the kernels using a sharp knife, cutting in the opposite direction of the hand holding the cob.
- Put the kernels in a pan with the broth and water.
- Grind in some salt as well as adding the epazote if using.
- Bring the mixture to a boil then turn it down and let it simmer until the corn is tender, adding more water if needed.
- Drain the corn kernels and serve with your preferred toppings.
Notes
- Epazote is a Mexican herb (sometimes known as wormseed, skunk weed or goosefoot in English) and has a strong, citrusy and acidic flavor. Cilantro is sometimes used in its place but doesn’t have the same pungent, bright flavor.
- Leftovers will keep refrigerated for up to three days but don’t add the toppings until serving.
- You can reheat leftovers in the microwave.
Nutrition
- Calories: 300
- Sugar: 5g
- Sodium: 530g
- Fat: 20g
- Carbohydrates: 30g
- Protein: 10g
Keywords: mexican street corn, esquites recipe, elotes recipe, esquite, elote, sweet corn, corn on the cob, mexican corn