Esquites, Mexican corn in a cup

Name: Esquites, Mexican corn in a cup
Total time: 20 min
Yield: 4 servings
Cuisine: Mexico
Ingredients: 4 corn, ears, cooked and kernels cut off; 2 l water, to cook the ears; 1 tbsp butter; 3 tbsp mayonnaise; 1 lime, juice only; 40 g parmesan cheese, grated, in place of cotija; 1 tsp chili flakes; 15 g cilantro, chopped; salt, to taste

Corn sautéed in butter and mixed with mayonnaise, lime, cheese and chili, served warm in a cup.

Time: 20 min
Difficulty: Easy
Per serving: R$3.60
Servings: 4 servings

Dish photo

Ingredients

for 4 servings

4cornears, cooked and kernels cut off
BRAZILIAN SWAP
No corn?
400 g of canned or frozen corn, drained or thawed and patted dry, straight into the pan; skip the boiling of the ears
Canned or frozen corn at any supermarket
2 lwaterto cook the ears
1 tbspbutter
3 tbspmayonnaise
1limejuice only
40 gparmesan cheesegrated, in place of cotija
BRAZILIAN SWAP
No parmesan cheese?
40 g of grated semi-cured Minas cheese, which is salty and firm like cotija
Cheese at any supermarket
1 tspchili flakes
15 gcilantrochopped
saltto taste

Tick what you already have so it stays off the list

Pocket Chef

Adapt it to what you have

The Pocket Chef swaps what is missing and rewrites only the steps that change.

Esquites is Mexico's street corn: kernels boiled and browned in butter, mixed with mayonnaise, lime, cheese and chili and served warm in a cup. It takes 20 minutes and works as a starter, snack or side for any spicy dish.

Method

1
- Cook the ears in a pot with the water and a pinch of salt for 10 minutes.
- Drain, let them cool a bit and cut the kernels off the cob.
2
- In a wide skillet, melt the butter over medium-high heat.
- Add the corn and let it brown for about 5 minutes, stirring little, until it takes color in spots.
3
- Move the corn to a bowl.
- Add the mayonnaise, the lime juice and half of the cheese and mix.
4
- Divide into cups, top with the remaining cheese, the chili flakes and the cilantro.
- Serve warm.

Tips

Browning the corn without stirring too much is what gives the toasted flavor. For a party, keep the corn in the skillet over low heat and fill the cups at the last minute. There is a creamier version, with a little of the cooking water.

Mexico · per serving

Nutrients per serving

Calories

250 kcal

Protein

11 g

16% of kcal

Carbohydrate

32 g

49% of kcal

Fat

10 g

35% of kcal · fiber 4 g

Where the calories come from

protein16%
carbohydrate49%
fat35%

Pick a target per meal to compare the recipe. They are starting points, not individual advice.

By food

Nutrients of each food, per serving
Food	Qty.	kcal	Prot.	Share of calories
corn	102 g	141	6.7 g	56%
water	500 g	0	0 g	0%
butter	3.6 g	26	0 g	10%
mayonnaise	10 g	31	0.1 g	13%
lime	15 g	5	0.1 g	2%
parmesan cheese	10 g	45	3.6 g	18%
chili flakes	0.5 g	2	0.1 g	1%
cilantro	3.8 g	1	0.1 g	0%

Source: TACO (Unicamp), editorial estimate, and USDA FoodData Central. Approximate values. Not medical or nutritional advice.

Esquites, Mexican corn in a cup

Ingredients

Adapt it to what you have

Method

Tips

Nutrients per serving

By food

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