Who doesn't love a warm cup of corn? Garnishes are a must!
Course Appetizer
Cuisine Mexican
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 6Servings
Ingredients
1stick of butterunsalted (1/2 cup)
3tablespoonsolive oil
3clovesgarlicminced
1small onionsliced into strips
1large poblanosliced into thin strips
5ears of cornremove corn from the cob
salt and pepperto taste
Dried chile piquin or chile de arbolcrushed
21/2cupswater
small handful of fresh epazote or 1/2 teaspoon dried
Garnish
Lime wedges
Mayonnaise
mexican crema
cotija cheese
tajinchile limon seasoning
chile piquincrushed
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.