Esquites

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Total Time
15mins
Prep
5 mins
Cook
10 mins

Easy way to make a classic "vendors" snack. You find this treats in Mexican fairs, parades, and any kind of town celebration.

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Ingredients

Nutrition

Directions

  1. Slice the corn kernels off of the cob, and put them in a medium saucepan, with the butter, salt, and the water.
  2. Cook on medium heat, until fragrant, and fully cooked.
  3. To serve, pour the corn and broth in foam cups (typical), add some of the mayonnaise (to taste), chile powder and lime juice to taste.
  4. Enjoy.
Most Helpful

5 5

Wonderful! Like another reviewer, I did cut down on the butter, and added a couple of dashes of cayenne as that is what I had on hand. I liked cooking it in the water as the broth was great!

5 5

this was really good, we even make it in the winter using canned or frozen corn, of course then no need to cook in water, just saute in the butter

5 5

I have always loved this 'street food', thank you so much for posting! Although I knew all the ingredients, I never thought of making it at home, 'til I saw the recipe here. This is very easy to make, easy to adjust to individual tastes, and delicious! I didn't have any piquin on hand, so I substituted dried chile ancho powder. Oh, and I cut the butter by half, and it was still plenty.