Prep 15 mins
Cook 0 mins
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!
- 453.59 g frozen corn, husked (on the cob or off) or 4 ear fresh corn, grilled
- 14.79 ml butter, melted
- 14.79 ml lime juice, fresh is best- i use half of a lime
- 44.37 ml epazote, chopped, if you can get it or 59.14 ml cilantro, chopped
- 1 green chili pepper (optional)
- 1 chipotle pepper, minced (optional)
- 4.92 ml salt
- lime wedge
- ground dried chilies or chili powder
- parmesan cheese
- epazote or cilantro, chopped
- 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!
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.
This was sooooooooo good. I laid the ears of corn separately in pieces of foil and squeezed lime directly on the corn, sprinkled the spices and then sprayed with I can't believe its not butter and sealed the foil around the ear and grilled until hot. It was wonderful!
Loved the flavors with the butter! I used a chipotle cube from Knorr to flavor along with the lime and cilantro. Yum! Thanks! Made for ZWT4-Fancy Feinschmeckers!