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+ servings


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


  • 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


  • 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.