Who doesn't love a warm cup of corn? Garnishes are a must!
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
- Lime wedges
- 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.