Esquites

How to Cook Esquites

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Dry the corn thoroughly on a cloth if it is frozen and thawed.

   Mark done

2. Heat the butter and oil in a wide heavy pan over a high heat until foaming.

   Mark done

3. Add the corn in a single layer and leave it still for 4 minutes.

   Mark done Start 4 min timer

4. Stir once and leave 3 minutes more, until blackened in patches and popping.

   Mark done

5. Add the epazote and salt and cook 1 minute.

   Mark done

6. Take off the heat and let it cool for 2 minutes.

   Mark done Start 2 min timer

7. Stir in the mayonnaise and lime juice while still hot, so it loosens and coats.

   Mark done

8. Fold in half the cheese and half the coriander.

   Mark done

9. Spoon into cups.

   Mark done

10. Top with the remaining cheese, coriander, spring onion and a heavy dusting of chilli powder, with lime wedges alongside.

    Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

Keep an Eye on These

1. Leave the corn still until it blackens.
2. Dress it hot so the mayonnaise loosens.
3. More chilli powder on top than feels right.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve It With

A taco stand · Cold beer · Extra lime

Storing Leftovers

Best warm. Keeps 2 days refrigerated and is decent cold.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.