Corn-Off-the-Cob: Mexican Esquites Are the Next Big Party Snack
Here's a recipe for a fun summer food that may be new to many people: roasted corn in a cup, or esquites. The word esquite derives from the nahuatl word izquitl, meaning "to roast on a skillet or comal." Esquites are not difficult to find in Mexico. Vendors line the streets enticing late-night patrons with the smokey smell of roasted corn, garlic and epazote. Lately, esquites have been becoming popular in the U.S., appearing at farmers' markets, fairs and carnivals. Some are served topped with mayonnaise, a sprinkle of chile powder, crumbled cheese and a squeeze of lime juice. Some esquite recipes call for jalapeño in the mix, but I like to keep it kid-friendly because my little guy absolutely loves this snack that is easy to transport and very easy to prepare at home. Give it a try! I guarantee it will be your new favorite veggie snack.
Ingredients
2 tablespoons butter
4 cups corn (or corn cut from 5 ears of corn)
4 tablespoons mayonnaise
1 clove garlic, minced
handful fresh epazote, chopped
1 lime, juiced
3 tablespoons cotija cheese (or feta or goat cheese), crumbled
fruit seasoning (such as Tajin) or chili powder
Related: 21 zesty Mexican recipes that'll impress your abuela
Directions
1. In a heavy skillet, melt butter over medium-high heat.
2. Add corn and stir constantly until it is heated through and charred - approximately 10 minutes.
3. Add garlic and epazote and sauté for two more minutes. Remove from heat.
4. Serve at room temperature and top with mayonnaise, cheese, lime juice and a sprinkle of fruit topping.
-By Ericka Sanchez
For 20 more ingenious recipes that make corn cool again, visit Spoonful!
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