Popular Features:
View Cart

Esquites With Chiles and Lime

 
Esquites With Chiles and Lime
default recipe image
photo credit: Ev Thomas
A simple version of this Mexican street vendor favorite made with fresh corn kernels, epazote and jalapeno chiles.
  • PrepN/A |
  • TotalN/A |
  • Serves 4
Print
0
Be the first to rate!0
Email

Ingredients

    • 1 lb fresh corn kernels
    • 1 tablespoon melted butter
    • 1/4 cup water
    • Juice from 1 fresh lime
    • 3 tablespoons chopped, fresh epazote
    • 1 medium jalapeno chile, seeded, deveined and chopped fine
    • 1 teaspoon salt
    • Lime wedges for garnish

Instructions

In a large heavy saucepan, heat the butter over medium heat.

Add the chiles and cook for 1- 2 minutes 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. Remove from heat.  Add lime juice and stir in well.  Serve in small bowls or cups with a lime wedge for garnish.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Thanksgiving Recipes

  • Mexican Crab Cakes

    The addition of poblano chiles and bell pepper add Hispanic flavor to these crab cakes. Recipe c.1997, M.S. Milliken & S. Feniger, all rights reserved.

  • Thanksgiving Day Pumpkin Pancakes

    For a special Thanksgiving day breakfast try these spicy pumpkin pancakes from from Jodi, chef-owner of the The Griddle Café in Los Angeles..

  • Pumpkin Spice

    A spicy Halloween cocktail made with pumpkin puree, fresh ginger and features Skyy Infusions Ginger.

  • Turkey Cranberry Walnut Lettuce Wraps

    This is a tasty wrap that combines deli turkey slices and romaine lettuce flavored with walnut and jellied cranberry mayonnaise.

  • Pumpkin Chiffon Pie

    Many of us who have had pumpkin chiffon pie can never go back to the traditional version. This is a light fluffy pie with the same spicy pumpkin flavor we are all accustomed to.

  • Lower Fat Sauteed Mushrooms

    Mushrooms and baked potatoes soak up butter like a sponge. Learn to saute fresh mushrooms using a fraction of the butter.