Oh so Yummy Buttery Corn With Lime and Chile - Aka Esquites

READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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