Esquites

Name: Esquites
Ingredients: 4 Tablespoons Unsalted Butter; 1 whole Jalapeno Pepper, Chopped; 3 Tablespoons Dried Epazote Leaves; 5 ears Worth Of Fresh Corn Kernels; 1/2 cups Vegetable Stock Or Water, Or More As Needed; 3/4 cups Queso Fresco; 3 Tablespoons Fresh Lime Juice; 1 teaspoon Red-chile Powder, Plus More For Garnish; 1 teaspoon Salt (or More To Taste); 1/2 teaspoons Black Pepper, Or More To Taste; 1/4 cups Mayonnaise; 1/4 cups Plus 1 TBS Cilantro, Chopped

12 ingredients

5 steps

Ingredients

4 Tablespoons Unsalted Butter
1 whole Jalapeno Pepper, Chopped
3 Tablespoons Dried Epazote Leaves
5 ears Worth Of Fresh Corn Kernels
1/2 cups Vegetable Stock Or Water, Or More As Needed
3/4 cups Queso Fresco
3 Tablespoons Fresh Lime Juice
1 teaspoon Red-chile Powder, Plus More For Garnish
1 teaspoon Salt (or More To Taste)
1/2 teaspoons Black Pepper, Or More To Taste
1/4 cups Mayonnaise
1/4 cups Plus 1 TBS Cilantro, Chopped

Directions

1

1. In a medium saucepan, melt the butter over medium heat. Add the jalapeno, epazote, and corn, and stir to incorporate butter.
2

2. Add the vegetable stock (or water), and bring to a boil.
3

3. Reduce heat to medium-low, cover, and simmer for 8 minutes or until corn is tender but still a bit crunchy.
4

4. Remove saucepan from heat and add queso fresco, lime juice, red-chile powder, salt, and pepper. Stir to incorporate all ingredients, and let sit for five minutes.
5

5. Divide esquites among individual serving bowls, and top each with a dollop of mayonnaise, a bit of cilantro, and a light sprinkling of red-chile powder.