Corn Cups (Esquites)

Name: Corn Cups (Esquites)
Ingredients: 6 ears corn husks and silks removed; 2 tablespoons Mexican crema; 2 tablespoons butter softened; 2 tablespoons queso fresco crumbled; ground ancho chile pepper; coarse salt; lime wedges

7 ingredients

3 steps

Ingredients

6 ears corn husks and silks removed
2 tablespoons Mexican crema
2 tablespoons butter softened
2 tablespoons queso fresco crumbled
ground ancho chile pepper
coarse salt
lime wedges

Directions

1

In a large saucepan cook corn in enough boiling salted water to cover for 5 to 7 minutes or until tender. Remove ears from water; cool slightly.
2

Using a serrated knife carefully cut kernels from cobs, leaving kernels in slabs. Divide slabs among six individual serving dishes. Place 1 teaspoon crema, 1 teaspoon butter, and 1 teaspoon queso fresco on corn in each dish. Sprinkle each serving lightly with ancho chile pepper and salt. Serve with lime wedges.
3

Nutrition Facts (Corn Cups (Esquites)) Per serving: 128 kcal cal., 6 g fat (3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 14 mg chol., 152 mg sodium, 18 g carb., 2 g fiber, 6 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet