Esquites
Corn in a Cup
Fresh corn kernels toasted in butter before simmering with epazote, then spooned into a cup and finished at the table with crema, cotija, lime, and chile powder.
Esquites
✦ Antes de Empezar
Before you cook
Can I make esquites without chicken broth?
Yes — the simmering liquid can be plain water; chicken broth is just an option that adds extra flavor to the corn as it cooks.
Ingredientes· 10View
The Corn
- 4 cupsFresh Sweet Corn Kernelssliced off cob (approx. 5 ears)
- 2 tbspUnsalted Butter
- 1/2 onion + 2 cloves garlicWhite Onion & Garlicchopped
- 1/4 cupFresh Epazote Leavesgives the classic herbal street flavor
- 1/2 cupChicken Broth
- to tasteSalt
Serving Toppings
- 1/2 cupMayonnaise
- 1/2 cupCotija Cheesecrumbled
- 2 tbspChili Powder or Tajín
- 2Limeswedges
Instrucciones
5 pasosSofríe la cebolla
Sauté the onion
Heat the butter in a pot. Sauté the onion and serrano until softened.
Cocina el elote
Cook the corn
Add the corn and cook 5 minutes, stirring, until lightly toasted in spots.
Cuece a fuego lento
Simmer the broth
Add the water, epazote, and salt. Simmer 15 to 20 minutes until the corn is tender and the broth is flavorful.
Ajusta el sazón
Adjust the seasoning
Remove the epazote and adjust the salt.
Sirve en vasos
Serve in cups
Spoon into cups with some broth. Let each person add mayonnaise, crema, cotija, lime, and chile powder.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
✦ Recommended gear reflects genuine kitchen utility standards. Outbound links support our independent culinary archive.
