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.
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.