Esquite:
Juicy Corn Cups

Warm corn, salty Cotija
and a bright squeeze of lime.

Next: ingredients →

Ingredients

Makes 4 snack portions

● 4 cups sweet corn (fresh or frozen)
● 1 tbsp unsalted butter
● ½ small white onion, finely chopped
● ½ serrano, minced (optional)
● 2 cups water
● 1 small epazote sprig (optional)
● ¼ tsp fine salt, or to taste
● Toppings: 4 tsp commercial mayo
● ¼ cup crumbled Cotija
● 1 lime, cut into wedges
● ¼ tsp chile piquin, or to taste

Equipment

● Medium saucepan
● Knife and cutting board
● Ladle
● Four heat-safe cups

First: soften the onion

● Melt butter in a medium saucepan over medium heat.
● Add onion and optional serrano.
● Cook 4–5 minutes until softened, stirring frequently.

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