Esquites Recipe
grilled corn, epazote-butter, lemon aioli, queso cotija, chile piquin
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Ingredients
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Grilled Corn
Epazote-Butter
Lemon Aioli
Toppings
Method
Grilling the Corn
- 1
Prepare the Corn
Remove the husks and silk from the corn. Rinse under cold water and pat dry.
- 2
- 3
Making Epazote-Butter
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over medium heat.
- 5
Add Epazote
Once melted, add the fresh epazote leaves to the butter and stir well. Cook for an additional 2 minutes until fragrant.
Preparing Lemon Aioli
- 6
Mix Ingredients
In a mixing bowl, combine the mayonnaise, fresh lemon juice, minced garlic, salt, and black pepper.
- 7
Whisk Together
Whisk the mixture until smooth and creamy. Adjust seasoning if necessary.
Assembling Esquites
- 8
Cut Corn Kernels
Once the corn is grilled, let it cool slightly, then cut the kernels off the cob into a large bowl.
- 9
Combine Ingredients
Mix the grilled corn kernels with the epazote-butter and toss until well combined.
- 10
Serve
Spoon the corn mixture into serving bowls. Drizzle with lemon aioli and top with crumbled queso cotija and a sprinkle of chile piquin. Serve with lime wedges on the side.