Mexican
Esquites
Warm Mexican street corn served in cups with a little savory broth, lime, chile, mayonnaise, and salty Cotija. The corn is cooked with onion, serrano, and epazote for the familiar flavor of a market stall.
Watch it madeAmerica's Test Kitchen · 8:16
Ingredients
- Fresh corn kernels2 cups
- Unsalted butter1 tablespoon
- White onion, finely chopped3 tablespoons
- Serrano chile, finely chopped1 small
- Epazote sprig1
- Water or light chicken broth3/4 cup
- Kosher salt1/2 teaspoon
- Mayonnaise2 tablespoons
- Mexican crema1 tablespoon
- Cotija cheese, finely crumbled1/4 cup
- Lime1
- Ground chile piquín or árbol chile powder1 teaspoon
Method
- Cut the kernels from fresh ears of corn, scraping the cobs lightly to catch the milky juices.
- Melt the butter in a saucepan over medium heat, then add the onion and serrano and cook for 2 minutes until fragrant but not browned.
- Add the corn kernels and their juices, stirring well, and cook for 4 minutes until the corn turns bright and begins to soften.
- Add the water or broth, epazote, and salt, then bring to a gentle simmer.
- Cook uncovered for 10 to 12 minutes, stirring occasionally, until the corn is tender and a small amount of broth remains.
- Remove and discard the epazote sprig, then taste and adjust the salt.
- Divide the hot corn and its broth between two cups or small bowls.
- Top each serving with mayonnaise, crema, Cotija, a squeeze of lime, and chile piquín or árbol chile powder.
- Serve immediately with extra lime and chile on the side.
Common questions
Can I substitute frozen or canned corn for fresh corn in esquites?
Yes. Frozen corn works best: thaw first and use about the same amount. Canned corn will work in a pinch, but drain it well and reduce added salt since it’s already seasoned and softer than fresh.
How long does esquites take to cook from start to finish?
Plan on about 20 to 25 minutes total. Cutting the corn takes a few minutes, sautéing the aromatics and corn takes about 6 minutes, and simmering until tender usually takes 10 to 12 minutes.
What are the most common mistakes when making esquites?
Don’t brown the onion or serrano, and don’t overcook the corn until mushy. Also, add salt gradually; Cotija is salty, so over-seasoning early can make the final dish taste too salty.
How should I store leftover esquites?
Store the corn mixture separately from the toppings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, then add mayo, crema, cheese, and lime just before serving.
What’s the best way to serve esquites for a crowd?
Keep the corn hot in a pot or slow cooker on low, and set out the toppings in separate bowls so people can build their own. Serve with extra lime wedges and chile powder for easy finishing.