This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise. The word esquites is derived from an indigenous Mexican word for toasted corn, izquitl.
- 6 cups fresh white corn kernels (from about 10 ears)
- 3 Tbsp. butter
- 1 serrano chile, stemmed, seeded, and finely chopped
- 1 stalk fresh epazote (optional), leaves torn
- 1 cup crumbled queso fresco
- 2 Tbsp. fresh lime juice
- 1⁄2 tsp. powdered piquín chiles
- Combine corn, butter, chiles, torn leaves from epazote, and 1 1⁄2 cups water in a medium pot. Bring to a simmer over medium-high heat, reduce heat to medium-low, and simmer, covered, until tender, 10–15 minutes. Set aside to let corn and its cooking liquid cool slightly.
- Add queso fresco, lime juice, powdered piquín chiles, and salt to taste and toss well. Divide corn and liquid between cups.