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Oh so Yummy Buttery Corn With Lime and Chile - Aka Esquites
By Mama's Kitchen (Hope) on March 22, 2006
Photo by Mama's Kitchen (Hope)
8 Reviews
- Prep Time: 15 mins
- Total Time: 15 mins
- Servings: 4
Photo by Mama's Kitchen (Hope)
About This Recipe
"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!"
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
- lime wedge
- ground dried chilies or chili powder
- parmesan cheese
- epazote or cilantro, chopped
- salt
- pepper
TOPPINGS
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!
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (226 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 150.3
- Calories from Fat 37
- 24%
- Amount Per Serving
- %
- Total Fat 4.1g
- 6%
- Saturated Fat 1.9g
- 9%
- Cholesterol 7.6mg
- 2%
- Sugars 0.0 g
- Sodium 642.4mg
- 26%
- Total Carbohydrate 29.5g
- 9%
- Dietary Fiber 5.5g
- 22%
- Sugars 0.0 g
- 0%
- Protein 3.7g
- 7%
Reviews
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"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!"
By WildWaysPaige on January 30, 2009 | 799620
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"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!"
By Sharon123 on July 05, 2008 | 666180
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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."
By wmk06 on May 19, 2008 | 635894
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"Great side for a barbeque, family loved it. I used a jalapeno pepper and we ate this plain with no toppings, just fresh limes."
By Luvfood on November 05, 2006 | 331522
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"My husehold eats corn on the cob like this all the time...especially my son!! I like to eat mine with chili pepper, real mayo and lemon pepper (don't knock it till you try it!! MUY BUENO!! "
By babygirl65 on May 08, 2006 | 271875
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"This was good! I made it almost exactly as the recipe stated, but I left out the cilantro and butter, and then just sprinkled the corn with cayenne pepper just before serving. I loved the flavor and the firmness the kernals retained from cooking them this way! "
By coconutcream on May 05, 2006 | 271136
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"Deeeelicious! The perfect side to any Mexican dish. And easy too."
By Chef Bugg on April 18, 2006 | 266497
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