Esquites are one of the most popular snacks in Mexico. They are sold in street markets and simple popular restaurants. Ever since I tasted them at “The Grito” when I was celebrating Mexico’s Independence day, I was dying to try a recipe and replicate the wonderful taste with maybe a few less calories.
There are usually two ways of cooking the Esquites. You can fry the corn with butter, onion and chopped chile for 2o minutes, stirring often to avoid sticking. It usually uses pork butter which has a lot of flavour but is also too fat for my taste. The second and healthier way is boiling the corn, which is what I chose for today’s recipe. The corn should be fresh, sweet corn from a can is best avoided in this case. It really changes the flavour when you use fresh corn, I used white corn since that was what I had at home but you can mix with other types of corn like blue corn if you have access to it to make it more original. This recipe also asks for Epazote, which is a highly appreciated Mexican herb that gives food a very distinct and strong flavour. It has a strong smell and it is very difficult to replicate or substitute. If you can’t find it, you could try using coriander long leaves or a combination of cilantro, oregano and savory or savory, oregano and bold leaves.
Esquites – Mexican Corn Snack
(adapted from a recipe by Chef Oropeza)
- 4 cups unsalted chicken stock
- 3 cups fresh corn
- 1 sprig of fresh Epazote
- a pinch of salt and freshly ground black pepper
- 1/4 cup low fat mayonnaise
- 2 limes, cut in quarters (optional)
- 2 tbsp cilantro, chopped
- chile piquín, powder (to taste)
- In a pot bring the chicken stock to a boil and then add the corn. Boil in medium heat for 20 minutes or until the corn is soft.
- Add the epazote, salt and pepper in the last 5 minutes to add extra flavour.
- Serve in bowls with 2 tsp of mayonnaise each, a bit of lime and sprinkle with chile piquín and cilantro. It is a great healthy snack, enjoy!