Esquites With Chiles and Lime

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A simple version of this Mexican street vendor favorite made with fresh corn kernels, epazote and jalapeno chiles.
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 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


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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