Esquites (fresh corn kernels) are pan fried with chiles, onion and epazote.

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Yield: Serves: 6
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1/4 cup unsalted butter
2 teaspoon lard
1 large white onion; finely chopped
4 serrano chiles, stemmed, seeded and finely chopped
10 ears corn, kernels cut off (about  5 cups)
3 tablespoons dried epazote or 6 to 8 fresh sprigs coarsely chopped
3/4 cup water
1/2 teaspoon salt
2 tablespoons finely chopped epazote or cilantro for garnish


n a large heavy saucepan, heat the butter and lard over medium heat.

Sauté the onion for 3 to 4 minutes, or until softened. Add the chiles and cook for 2 minutes more, stirring occasionally.

Stir in the corn kernels, epazote, water, and salt. Reduce the heat to low, cover and cook for about 10 minutes, or until the corn is tender. Serve warm, sprinkled with the
fresh epazote.


A Mexican favorite of street vendors. Esquites refers to fresh kernels of field corn or sweet corn. Sometimes the kernels are fried and flavored and other times not. In the purest form corn is sautéed lightly with butter or lard and seasoned with epazote.

Posted: 9/14/2009 6:49:29 PM

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