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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Traditional Mexican Recipes » Esquites- Warm Corn Cups

Esquites- Warm Corn Cups

June 17, 20171 Comment

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Now is especially one of the best times to prepare esquites. The corn is fresh, crisp and flavorful. Esquites are warm corn cups garnished with crema, crushed chiles, chile limon, cotija cheese and lime. This dish is one of Mexico’s most popular antojitos(snacks) and street foods.  

Esquites-Warm Corn Cup in glass

This super easy and delicious recipe is adapted from chef Yuri de Gortari. He has a popular You Tube channel loaded with the most traditional and authentic Mexican dishes. And it’s not just a recipe that he shares, but also the history or the story behind the recipe. He interprets the recipes in Spanish, which adds all the more charm to each dish.

Esquites-Warm Corn Cup close up
All of the ingredients in this recipe, minus the epazote, can be found at any large market. Fresh epazote is hard to come by around here. Lucky for me, during these warmer months, the farmers market in Ithaca, which is all organic, sells fresh epazote and other hard to find herbs. I freeze it flat between paper towels and can have it on hand for quite some time. But even if you prefer not to use the epazote, I encourage you to prepare this recipe for your next gathering, dinner, barbeque or movie night! It’s tasty, you will not be able to have just one cup! 
ingredients for equites
fresh corn in a cazuela
crushed chile piquin
Esquites-Warm Corn Cup in glass cup before garnish
Esquites-Warm Corn Cup in glass before garnish
Esquites-Warm Corn Cup in glass top view with garnishes
Esquites-Warm Corn in glass with garnishes
esquites in a bowl
equites up close
esquites up close

Esquites

Who doesn't love a warm cup of corn? Garnishes are a must!
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Course: Appetizer
Cuisine: Mexican
Prep Time: 25 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 50 minutes minutes
Servings: 6 Servings

Ingredients

  • 1 stick of butter unsalted (1/2 cup)
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 small onion sliced into strips
  • 1 large poblano sliced into thin strips
  • 5 ears of corn remove corn from the cob
  • salt and pepper to taste
  • Dried chile piquin or chile de arbol crushed
  • 21/2 cups water
  • small handful of fresh epazote or 1/2 teaspoon dried
  • Garnish
  • Lime wedges
  • Mayonnaise
  • mexican crema
  • cotija cheese
  • tajin chile limon seasoning
  • chile piquin crushed

Instructions

  • In a large pot(cazuela), add the butter and olive oil. Heat to medium.
  • Once butter melts, add the garlic and onion. Season lightly with salt and pepper and saute for 3-4 minutes. Add the poblanos and cook for another 3 minutes.
  • Add the corn. Add another pinch of salt and pepper and chile piquin(chile de arbol). Saute for 2 minutes.
  • Add the water and bring to a simmer. Taste for salt and cook for 5-7 minutes. Add the epazote and cook for another few minutes.
  • Ladle warm esquites into cups. Garnish with mayonnaise(crema), cotija, chile piquin, tajin and lime.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Esquites- Mexican Corn Cup Pinterest Image

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Filed Under: Antojitos, Appetizers~Botanas, Traditional Mexican Recipes, Vegetable Tagged With: antojitos, Corn, Esquites, Mexican Street Food, New Post, Traditional Mexican Recipes

Previous Post: « Smoked Pork Shoulder~Time Well Spent
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  1. Toasted Esquites- Mexican Corn - La Piña en la Cocina says:
    May 29, 2019 at 8:54 pm

    […] home.The purple corn tortilla chips were tasty!Esquites! Warm Corn Cups! Click Link To See Recipe! https://pinaenlacocina.com/esquites-warm-corn-cups/Hot off the grill and smothered with a mix of mayo, crema, cotija cheese, lime and chile limon […]

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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