Photograph of the finished Esquites

Mexico · Ngô xào kiểu Mexico ăn cốc

Esquites

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sweet corn Sweet corn 4 ears
  • Photograph of Epazote leaves Epazote leaves 8 g
  • Photograph of Unsalted butter Unsalted butter 40 g
  • Photograph of Onion Onion 80 g
  • Photograph of Mayonnaise Mayonnaise 80 g
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 80 g
  • Photograph of Red chilli powder Red chilli powder 8 g
  • Photograph of Lime Lime 2
  • Photograph of Salt Salt 8 g

Method

  1. 1 Separate the corn kernels from the cob with a knife.
  2. 2 Sauté the onions with unsalted butter for 3 minutes until fragrant and translucent.
  3. 3 Add the corn kernels, epazote leaves, and a little water, and sauté for 12 minutes until the corn is tender and the water has evaporated.
  4. 4 Scoop the corn into a cup and mix it with mayonnaise while it's still hot.
  5. 5 Sprinkle with fresh cheese, red chili powder, and squeeze in some lime juice, then eat with a spoon.
Start cooking