The word "esquite" comes from the Nahuatl word "Izquitl", meaning toasted corn. This is a typical street snack with many variations found throughout Mexico. This recipe, which tastes much different from our Elote en Vaso, will show you how to make the version commonly found in Mexico City.
Note 1: You can substitute the white corn for regular golden corn found in grocery stores if necessary; however, this will change the flavor profile of the esquites. Mexican White Corn is typically starchier and not as sweet as its US counterparts. That being said, I know this item might be hard to find. I would recommend looking at any local farmers markets. That is where I buy my corn for esquites and other Mexican dishes.
Note 2: Epazote is a very aromatic fresh herb; you should be able to find epazote at a Mexican grocery store. Some specialty food stores, such as Sprouts or Whole Foods, also seem to stock it. In border states, larger grocery chains like HEB will sometimes also carry it. Preferably use the fresh herb, but sometimes you will only be able to find the dried variety, in which case you can use that instead.
Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes
Special Equipment
1 Large Container (such as Tupperware, or large mixing bowl) to scrape corn into
1 Ridged knife
1 Large Saucepan
Ingredients (US Standard)
Corn
5 ears of Mexican White Corn (See Note 1)
6-7 leaves Epazote, fresh or dried (See Note 2)
3 tbsp Butter
1.5 cups Chicken Broth (or substitute with water and 1 tbsp chicken bouillon powder)
Optional Topping (Suggested Measurements per Serving)
Ingredients (Metric)*
Corn
5 ears of Mexican White Corn (See Note 1)
6-7 leaves Epazote, fresh or dried (See Note 2)
42g Butter
355 mL Chicken Broth (or substitute with water and 12g chicken bouillon powder)
Optional Topping (Suggested Measurements per Serving)
*All metric units are converted and should be considered more or less.
Method
Add butter to a large saucepan, and melt it on Low heat.
While the butter is melting, hold one ear of corn upright in a large container. Then, using a ridged knife, gently shave off the kernels from the cob. The container should catch all the kernels. Do this with each ear of corn until all have been shaved.
Once the butter has been melted and you have shaved all the corn off, proceed to add corn kernels to the pot. You will sauté for about 2-3 minutes.
After the corn is sautéed, add the epazote to the pot and stir to combine with the corn. Then, add chicken broth. (Note: Be careful not to add too much broth and turn our dish into a soup; you just want the corn to be covered and slightly submerged in broth. The measurement provided is a safe amount, but be mindful and keep an eye on your corn as you pour. You may want to use a little more or less, depending on the size of your pot.)
Cook the corn/broth mixture over medium heat for about 15 minutes, stirring occasionally.
Once done, you can serve yourself some delicious Esquites! (Be sure to include a little bit of the broth when you serve yourself, as this will have all the flavor from the chicken broth and the epazote)
You will want to squeeze some lime juice on top of the esquites, and then if you would like, you can also add a little bit of crema, crumbled queso cotija, or queso fresco, and chili powder to taste. Enjoy!
Nutritional Data
Yield: About 2 cups of Corn
Servings: 4
Serving Size: About 1/2 cup
Amount Per Serving:
(Without toppings)
Calories: 174 | Protein: 4 | Carbs: 22 | Fiber: 3 | Fats: 10
(Without Suggested Toppings)
Calories: 354 | Protein: 10 | Carbs: 26 | Fiber: 3 | Fats: 26
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
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