1/3 Photos of Oh so Yummy Buttery Corn With Lime and Chile - Aka Esquites
Mama's Kitchen (Hope)'s Note:
Probably completely different than any corn dish you have tasted before- unless you have bought this from a street vendor in a Latin country or an area gretly influenced by the hispanic culture like Texas or Florida! This method really brings out the sweetness in the corn. I enjoyed this so much when I visited Mexico. You could see people all over town eating this on the cob as they stroll and shop. I think it makes a fabulously different side, especially when bbqing or grilling. They are called esquites- es-KEY-tays or elotes- a-LOW-tays- depending on the location. We just call 'em good! Hope you like it!
My Private Note
Units: US | Metric
- 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
- 1STOVE 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 --.
- 2GRILLING 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 --.
- 3FINISH: 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.
- 4Sprinkle the salt and epazote or cilantro over the corn.
- 5Cover and remove from heat.
- 6Let stand for 5 minutes before serving.
- 7Taste to make sure there is enough salt and lime for your taste.
- 8Serve 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!
- 9In 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.
- 10Hope you enjoy it!
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Nutritional Facts for Oh so Yummy Buttery Corn With Lime and Chile - Aka Esquites
Serving Size: 1 (226 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 150.3
- Calories from Fat 37
- Total Fat 4.1 g
- Saturated Fat 1.9 g
- Cholesterol 7.6 mg
- Sodium 642.4 mg
- Total Carbohydrate 29.5 g
- Dietary Fiber 5.5 g
- Sugars 0.0 g
- Protein 3.7 g