Esquites With Sausage

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This is a "fiesta sized recipe is from Edible Mexican Garden by Rosalind Creasy.
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    • 3/4 cup corn oil or lard
    • 1 medium white onion, chopped
    • 4 1/2 pounds corn kernels cut off the cobs
    • 1/2 lb longaniza sausage or linguica
    • 2 - 5 serrano chiles, seeded, deviened and finely chopped
    • 8 tomatillos quartered
    • 1 - 2 tablespoons salt


Heat oil or lard in a large heavy pot and sauté the onion.  Add the corn, sausage and chiles and fry over medium  heat, stirring occasionally until the corn is slightly browned.  Add the remaining ingredients and enough water to moisten slightly, covered, and simmer until corn is tender, 10 to 15 minutes.

Additional Notes

Half a handful of epazote, chopped
Recipes From - The Gourmet Food And Cooking Resource