Esquites (Mexican Street Corn Cups)

Name: Esquites (Mexican Street Corn Cups)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600 g sweetcorn; 2 tbsp butter; 1 dl mexican crema; 80 g cotija cheese; 1 lime; 1 tsp chilli powder; 4 tbsp fresh cilantro; salt to taste

Prep10 minCook15 minTotal25 minDifficultyVery easy

Ingredients

4 servings

Contains: Milk

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 326.1; total 1304.3
Protein: 10.7 g; total 42.8 g
Carbs: 31.5 g; total 126 g
Fat: 20.6 g; total 82.2 g

Estimated · based on 7 of 8 ingredients

Nutrition data: USDA FoodData Central

Charred sweetcorn kernels tossed in creamy mexican crema, cotija cheese, lime, and chili powder, served warm in cups.

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Method

1
- sweetcorn 600 g
- butter 2 tbsp
Char the corn — Melt the butter in a skillet and cook the sweetcorn over medium-high heat for 8-10 minutes, stirring occasionally, until charred in spots.
2
- mexican crema 1 dl
- cotija cheese 80 g
- lime 1
Stir in crema and cheese — Remove from the heat and stir in the mexican crema, lime juice, and half the cotija cheese while still warm.
3
- cotija cheese 80 g
- chilli powder 1 tsp
- fresh cilantro 4 tbsp
- salt to taste
Season and serve — Season with salt and chili powder, spoon into bowls or cups, and top with the remaining cotija, cilantro, and an extra sprinkle of chili powder.

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