Name: Esquites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 6 ears corn (or 4-5 cups canned/frozen corn); 2-3 leaves epazote (or basil); 1 lime, juiced; 2 cloves garlic, minced; 1/2 cup cotija cheese, grated or crumbled; 3 tbsp mayonnaise (or mix half mayo and half sour cream); 2 tbsp unsalted butter; 2 tsp Tajín powder; 2 tsp Cholula hot sauce; 1 tsp cilantro (or parsley)

Ingredients

Scale

6 ears corn (or 4–5 cups canned/frozen corn)
2–3 leaves epazote (or basil)
1 lime, juiced
2 cloves garlic, minced
1/2 cup cotija cheese, grated or crumbled
3 tbsp mayonnaise (or mix half mayo and half sour cream)
2 tbsp unsalted butter
2 tsp Tajín powder
2 tsp Cholula hot sauce
1 tsp cilantro (or parsley)

Instructions

If using fresh corn, cut the kernels off the cobs. Otherwise, prepare canned or frozen corn for cooking.
In a skillet, melt the butter and add epazote and garlic. Sauté for 5 minutes on medium-high heat.
Add the corn to the skillet and cook until it’s heated through and slightly browned.
Transfer the corn to a mixing bowl. Stir in lime juice, Tajín, Cholula, cilantro, and mayonnaise.
Mix well and top with crumbled cotija cheese. Serve warm or at room temperature.

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Calories: 220 Kcal