Esquites Recipe
Esquites Recipe
I drew inspiration for this Esquites Recipe from the vibrant Mexican street food culture. This beloved snack, also known as “antojitos”, is a staple in Mexico and a must-try for anyone. Street vendors sell esquites across the country, especially when in peak season, offering a simple yet flavorful delight. We’ve crafted this recipe to capture the authentic taste and texture of this cherished snack, making it easy for you to enjoy it in the comfort of your home.
Esquites are a well balanced snack with a combination of spicy, sour, and sweet flavors. When you mix everything in, right before tasting, things get very real. Because of this, your mouth will begin to water, as you watch the light flavored broth turn creamy and all the toppings marry as one. It’s a delicious celebration with tons of textures! In addition, you can easily accompany this Esquites recipe with a refreshing agua fresca.
Corn and Mexican cuisine
Mexico uses corn for so many dishes. And, It is planted and cultivated with so much pride indeed. My dad mainly planted corn for pleasure, it reminded him of his roots and childhood. As for me, I still remember passing by the mountains and watching people clean and prep the land to plant corn. The fields looked gorgeous from afar and the emotion grew day by day. Enjoying street corn Esquites is a beautiful process that starts from the land. In this case, It is easy to say that team work makes the dream work!
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Street Corn and Traditions
One time, my dad planted a beautiful corn crop, sharing childhood stories and passion for the craft while he worked. By doing so, our parents nurtured a deep love for Mexican culture and heritage in us. I remember running through the corn rows of the ripe “milpa”, Resulting in scratches from the sharp leaves. However, I learned a painful lesson when reaching the other side, and from then on, I stuck to enjoying the corn on the cob. Now, I share this Street corn recipe with you, inviting you to savor the flavors and connect with our rich cultural heritage!
Esquites Recipe
6
servings10
minutes25
minutes35
minutesStreet food or snacks, also called “antojitos”, are among the best food you will ever have. Esquites are widely sold all over Mexico, specially when they are in season. This snack is simple to make but far from simple in flavor.
Ingredients
- Totopos
5 corn tortillas, bite size squares
1’’ (inch) vegetable/canola oil
Lightly salt, kosher
- The corn
6 fresh corn, on the cob
3 TBSP of unsalted butter
3 TBSP epazote, roughly chopped
2 cups of water
1 pinch of kosher salt
- Toppings
Mayo
Lime juice
Ground, Chile de arbol or ground, Chile piquin
Mexican crema
Cotija cheese
Totopos we made
- *** You can lightly season with salt to taste at the end, if needed.
Directions
- Cut the corn tortillas into strips and then across into bite size squares. Heat about 1 inch of oil over medium heat to a safe frying temperature (350º F- 375º F). Carefully fry the tortilla squares in different batches, try not to overcrowd the pan. They are ready when crispy and golden brown. Remove from the oil and lightly salt them.
- Next, remove the husk and silk from the corn (if purchased whole). Rinse and remove the corn kernels from the cob.
- In a large pot, over medium heat, melt the butter and once melted add in the corn. Stir as needed and cook for about 2-3 minutes.
- Add the water and stir. Next, add the epazote, salt and mix it in. Cover and let it cook for about 12-15 minutes or until the corn is completely cooked (not mushy) and you are left with a lightly seasoned broth.
Recipe Video
Notes
- If you can’t find epazote, you can omit from the recipe. I do suggest you try to find it, smell it and enjoy its qualities. Check to see if there is a local Mexican store close to you, I would look there first.
- The corn needs to be completely cooked but not mushy, still firm.
- You can use salted butter, just omit adding salt to the corn while cooking. Definitely taste and if needed you can add some. Just keep in mind the toppings have salt as well.
- In case you can’t find cotija cheese, you can use queso fresco or grated Parmesan.
- Although I do recommend using Mexican crema, if you don’t have access to it, you can use sour cream instead.
🌟PRODUCTS I used for this recipe
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Polder candy/jelly/deep fry thermometer
Johns Boos block cutting board care and maintenance set
John Boos WALNUT wood cutting board 24in x 18in x 1.5in
Terracotta 3.5 oz pinch bowls mini
Premium Kitchen Towels 20inx28in, 6 pack Sage green color
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