Oh so Yummy Buttery Corn With Lime and Chile - Aka Esquites
photo by Mamas Kitchen Hope
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 16 ounces frozen corn, husked (on the cob or off) or 4 ears fresh corn, grilled
- 1 tablespoon butter, melted
- 1 tablespoon lime juice, fresh is best- i use half of a lime
- 3 tablespoons epazote, chopped, if you can get it or 1/4 cup cilantro, chopped
- 1 green chili pepper (optional)
- 1 chipotle pepper, minced (optional)
- 1 teaspoon salt
-
TOPPINGS
- lime wedge
- ground dried chilies or chili powder
- parmesan cheese
- epazote or cilantro, chopped
- salt
- pepper
directions
- STOVE TOP METHOD: Heat a large skillet on high heat and add corn to DRY skillet. Cook stirring loose kernels or turning cobs often until kernels begin to brown- about 3-5 minutes. If using, add the minced chile near the end and stir often to make sure it doesn't burn, cooking just until the pepper is soft. Go to step 3 --.
- GRILLING METHOD:my FAVE- grill corn over med hot coals turning to cook all sides and char a few of the kernels. If desired, grill a fresh chili pepper alongside the corn, dice and add to butter. Go to step 3 --.
- FINISH: Combine lime juice, salt, butter and chipotles and or peppers in 1/4 cup water. Pour into pan with kernels OR baste over corn at the end of the grilling time. Remove from grill to covered dish. Pour remaining sauce over corn.
- Sprinkle the salt and epazote or cilantro over the corn.
- Cover and remove from heat.
- Let stand for 5 minutes before serving.
- Taste to make sure there is enough salt and lime for your taste.
- Serve with any of the toppings listed or use your creativity and come up with your own topping ideas. I LOVE it with lots of lime and chile and just an added pinch of salt!
- In mexico the vendors usually serve this on the cob, offering toppings like chili powder, mayo, catsup or a little cheese, a style that would be like our parmesan. People can top as they wish, walking along the street shopping and site seeing while snacking on this deliciously different treat.
- Hope you enjoy it!
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Reviews
-
Just to clarify! these are not esquites, these are what we call elotes or corn on the cob. Esquites are pretty much the same except you boil the corn kernel with epazote, butter, salt to the taste and a knort chicken bullion cube and serve in a small plastic cup with mayo, limes, chili powder of your choice, and queso fresco. I do however think this recipe sounds really good and will definitely try it.
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Delicious! Normally I just coat my corn on the cob with butter, but I thought I'd give this a try since lime, chili and cilantro are some of my favorite flavors. I used chili powder since I didn't have any peppers on hand, but the result was spicy and scrumptious. I'd love to try this on the grill next time.
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RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.