Esquites Recipe
This Esquites Recipe draws inspiration from Mexico’s vibrant street food culture. Known as antojitos, these beloved corn snacks are a must-try for anyone seeking authentic Mexican flavors.
Across Mexico, street vendors serve esquites year-round, especially during peak corn season. This recipe brings the authentic taste and texture of this beloved snack straight to your kitchen, so you can enjoy a true street-food favorite at home.
Corn and Mexican Cuisine
Corn is at the heart of so many Mexican dishes, and it’s grown with pride and tradition.
My dad planted corn for the joy it brought him, a connection to his roots and childhood. I still remember passing by the mountains, watching families prepare the land and tend to the fields—it was breathtaking, and the excitement grew each day.
Enjoying street corn, like esquites, is part of this beautiful journey from the land to the plate. Truly, in this case, teamwork makes the dream work!
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making Esquites.
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Esquites Recipe
Ingredients
Totopos
- 5 corn tortillas, cut into bite-size squares
- vegetable, or canola oil for frying
- kosher salt, light
Cook the Corn
- 6 corn, on the cob
- 3 tbsp unsalted butter
- 3 tbsp epazote, chopped
- 2 cups water
- 1 pinch kosher salt
Toppings
- Mayo
- Mexican crema
- Cotija cheese
- Lime juice
- Ground chile de árbol, or piquín
- Hot sauce, valentina
Instructions
- Heat about 1 inch of oil to 350ºF. Fry the tortilla squares in batches, avoiding overcrowding, until golden and crispy. Remove and lightly season with salt.
- If using fresh corn, remove the husk and silk, then rinse and cut the kernels from the cob.
- In a large pot over medium heat, melt the butter. Add the corn and cook for 2–3 minutes, stirring occasionally.
- Pour in the water, add epazote and salt (see notes), and mix well. Cover and cook for 12–15 minutes, or until the corn is fully cooked but still firm, with a lightly seasoned broth. Remove from the heat.
- Serve warm in a bowl with some of the broth. Top with mayo, crema, a squeeze of lime juice, Cotija, and ground chile de árbol. Add a drizzle of hot sauce and the crispy tortilla squares (totopos).
- Stir gently to combine all the flavors, then enjoy!
Notes
- Finish with a light sprinkle of salt, if desired.
- Epazote: If unavailable, you can skip it—but I recommend trying it if possible. Check a local Mexican store first; its aroma and flavor are worth experiencing.
- Corn: Cook completely but keep it firm, not mushy.
- Butter & Salt: Using salted butter? Omit added salt while cooking, then taste and adjust as needed. Remember, some toppings already contain salt.
- Cheese: Cotija is ideal, but queso fresco works.
- Crema: Mexican crema is preferred, but sour cream is a good alternative if needed.
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