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| Esquites: Corn with Lime Juice and Chile Powder (Mexico City) |
Ingredients
6 cups fresh white corn kernals (about 10 ears)
3 tablespoons butter
1 serrano chile, stemmed, seeded and finely chopped
1 stalk epazote, leaves torn (optional)
1 1/2 cups water
1 cup crumbled queso fresco
2 tablespoons lime juice
1/2 teaspoon powdered piquin chilies
Salt
Cooking Instructions
Combine corn, butter, serrano, torn leaves from 1 stalk epazote (if desired) with water in a medium pot. Bring to a simmer over medium high heat, reduce heat to medium low and simmer, covered until tender (10 to 12 minutes). Set aside and let corn and its cooking liquid cool slightly.
Add 1 cup crumbeled queso fresco, lime juice, powder piquin and salt ot taste and toss well.
Divide corn and liquid between 6 cups and serve.
Serves 6 |
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