Papas Esquites Recipe
+ braised corn, salsa macha, queso fresco
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Braised Corn
Salsa Macha
Toppings
Method
Braised Corn Preparation
- 1
Step 1
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 2
Step 2
Add the fresh corn kernels, salt, and black pepper to the skillet. Cook for about 10-15 minutes, stirring occasionally, until the corn is tender and slightly caramelized.
Salsa Macha Preparation
- 3
Step 3
In a small saucepan, heat the vegetable oil over medium heat. Add the dried chiles and fry for about 2-3 minutes until they are fragrant but not burned.
- 4
Step 4
Add the sliced garlic to the oil and fry until golden. Remove from heat and let it cool slightly.
- 5
Step 5
Blend the fried chiles, garlic, and salt with vinegar until smooth. Adjust seasoning to taste.
Assembly
- 6
Step 6
In a serving bowl, combine the braised corn with salsa macha and mix well.
- 7
Step 7
Top with crumbled queso fresco, fresh cilantro, and serve with lime wedges on the side.
