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Recipes
Esquites With Chiles and Lime
Esquites With Chiles and Lime
Esquites With Chiles and Lime
photo credit: Ev Thomas
Esquites With Chiles and Lime
is a simple version of this Mexican street vendor favorite made with fresh corn kernels, fresh lime, epazote and jalapeno chiles.
Prep
10 min
|
Total
22 min
|
Serves
4
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Mexican Salads & Vegetables Recipes
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Ingredients
|
-
Esquites
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.
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