Mexican Esquites Recipe

Name: Taco Libre North St. Augustines Mexican Esquites Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 cups fresh corn kernels (from about 6 ears) or frozen, thawed; 3 tbs unsalted butter; 1 tbs vegetable oil; 0.5 cups white onion, finely diced; 2 cloves garlic, minced; 1 each jalapeño, seeded and finely chopped (optional); 0.5 tsp ground cumin; 0.5 tsp smoked paprika (or regular paprika); 1 tsp salt; 0.5 tsp black pepper; 2 tbs fresh lime juice; 0.5 cups vegetable or chicken broth; 0.5 cups mayonnaise; 0.25 cups Mexican crema or sour cream; 0.5 cups cotija cheese, crumbled (or feta as substitute); 0.25 cups fresh cilantro, chopped; 1 tsp chili powder or Tajín; 2 each extra lime wedges

Inspired by Taco Libre North St. Augustine

Time30m

Serves6

Make Mexican Esquites Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Corn and Base

6 cups fresh corn kernels (from about 6 ears) or frozen, thawed

3 tbs Unsalted butter

1 tbs Tuscany sunflower oil

Aromatics & Seasoning

1/2 cups white onion, finely diced

2 cloves Garlic, minced

1 each jalapeño, seeded and finely chopped (optional)

1/2 tsp Ground cumin

1/2 tsp smoked paprika (or regular paprika)

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs Fresh lime juice

Liquid & Finishers

1/2 cups vegetable or chicken broth

1/2 cups Mayonnaise

1/4 cups Mexican crema or sour cream

1/2 cups cotija cheese, crumbled (or feta as substitute)

Garnishes

1/4 cups Fresh cilantro, chopped

1 tsp chili powder or Tajín

2 each extra lime wedges

Method

Preparation

Prepare corn

If using fresh corn, shuck the ears and remove kernels with a sharp knife by standing each ear in a bowl and cutting downward. If using frozen, thaw and drain any excess water.

Finely dice the onion, mince the garlic, seed and finely chop the jalapeño if using, crumble the cotija cheese, chop cilantro, and juice the limes.

Cook the aromatics and corn

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add the vegetable oil and 1 tablespoon of butter. When shimmering, add the diced onion and cook, stirring occasionally, until translucent, about 3–4 minutes.

Add the minced garlic and chopped jalapeño; cook another 30–45 seconds until fragrant but not browned.

Add the corn kernels to the skillet in an even layer. Let cook undisturbed for 2–3 minutes to get some char; stir and continue to cook, allowing some kernels to brown and pop, about 6–8 minutes total.

Stir in ground cumin, smoked paprika, salt, and black pepper. Cook for 30 seconds to bloom the spices.

Finish and sauce

Add the remaining 2 tablespoons butter and pour in the broth. Scrape any browned bits from the pan. Cook until the liquid mostly evaporates and the corn is tender, about 2–3 minutes.

Reduce heat to low. Stir in the mayonnaise and crema (or sour cream) until the corn is evenly coated and creamy. Cook gently 1–2 minutes to warm through — do not boil.

Remove from heat and stir in fresh lime juice and about half of the crumbled cotija cheese. Taste and adjust salt, lime, or spices as needed.

Serve

Spoon esquites into bowls or cups. Sprinkle remaining cotija over the top, then garnish with chopped cilantro and a light dusting of chili powder or Tajín. Serve with extra lime wedges on the side.

Esquites can be served hot or warm. Leftovers keep covered in the refrigerator for up to 3 days; gently reheat on the stovetop, adding a splash of water or broth to loosen if needed.