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Esquites

Esquites recipe image
Esquites is a beloved Mexican street food that transforms simple corn kernels into a rich, comforting bowl of deliciousness. Traditionally served warm, this dish features sweet corn saut&# 195;©ed in a blend of unsalted butter and lard, which adds a deep, savory richness. The addition of finely chopped white onions and fresh serrano chiles brings a sharp, spicy kick that balances the sweetness of the corn. Often finished with aromatic herbs like epazote or cilantro, esquites offers a perfect harmony of textures and flavors. ItâÂÂs an ideal side dish for summer barbecues, a satisfying snack, or a quick vegetarian meal that brings vibrant Mexican flavors to your table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 140.1
Dietary: Gluten-free, Vegetarian
Description
Esquites is a beloved Mexican street food that transforms simple corn kernels into a rich, comforting bowl of deliciousness. Traditionally served warm, this dish features sweet corn saut&# 195;©ed in a blend of unsalted butter and lard, which adds a deep, savory richness. The addition of finely chopped white onions and fresh serrano chiles brings a sharp, spicy kick that balances the sweetness of the corn. Often finished with aromatic herbs like epazote or cilantro, esquites offers a perfect harmony of textures and flavors. ItâÂÂs an ideal side dish for summer barbecues, a satisfying snack, or a quick vegetarian meal that brings vibrant Mexican flavors to your table.
Ingredients
  • 1/4 cup Unsalted butter
  • 2 teaspoon Lard
  • 1 lg White onion, finely chopped
  • 4 Serrano Chiles, stemmed,
Directions
  1. 1
    Heat the unsalted butter and lard in a large heavy saucepan over medium heat until melted and combined.
  2. 2
    Add the finely chopped white onion and sauté for 3 to 4 minutes, stirring occasionally, until softened and translucent.
  3. 3
    Stir in the stemmed and finely chopped serrano chiles and cook for 2 minutes more, allowing their flavors to release.
  4. 4
    Add the corn kernels (either fresh cut from 10 ears or 5 cups thawed frozen corn) to the pan.
  5. 5
    Add the dried or fresh epazote, water, and salt to the mixture, stirring well to combine.
  6. 6
    Reduce the heat to low, cover the saucepan, and simmer for about 10 minutes, or until the corn is tender and heated through.
  7. 7
    Taste and adjust seasoning with more salt if needed.
  8. 8
    Serve warm in bowls, sprinkled with fresh chopped epazote or cilantro for garnish.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 140.1kcal
% Daily Value *
Total Fat 14.7g23%
Saturated Fat 8.6g43%
Cholesterol 32.2mg11%
Sodium 1.3mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: esquites, mexican corn, street corn, corn salad, vegetarian, spicy corn, summer side dish, grilled corn, corn kernels, serrano peppers, epazote, cilantro, buttery corn, mexican street food, quick recipe, party food, bbq side, warm corn salad, easy dinner, gluten free
Read it online: https://www.chefs-mate.com/recipe/esquites/