8 servings
Course: Side Dish
Cuisine: Mexican
Keyword: chile piquín, Corn, cotija cheese, epazote, feta, jalapeno, mayonnaise, mexican crema, pati's mexican table, queso fresco, serrano chiles
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Esquites recipe from Pati's Mexican Table Season 4, Episode 8 “Street Food Favorites”


  • 2 tablespoons unsalted butter
  • 1 tablespoon safflower or corn oil
  • 1 serrano or jalapeño chile, or more to taste, chopped, seeding optional
  • 8 cups fresh corn kernels, from about 12 ears of corn
  • 2 cups water
  • 2 tablespoons chopped fresh epazote leaves, or 1 teaspoon dried (may substitute cilantro, which gives a different flavor, but it also works!)
  • 1 teaspoon kosher or coarse sea salt, or more to taste
  • 2 limes, quartered, optional for garnish
  • 1/2 cup mayonnaise or Mexican crema, optional for garnish
  • 1/2 cup crumbled queso fresco, cotija, or mild feta cheese, optional for garnish
  • Dried ground chile piquín, optional for garnish

To Prepare

  • Heat the butter together with the oil in a large saucepan or casserole over medium-high heat. Once the butter has melted and is bubbling, add the chopped chile and cook for a minute, stirring frequently, until softened.
  • Incorporate the corn and cook for a couple more minutes. Pour the water over the corn mix, add the chopped fresh or dried epazote (or cilantro) and salt. Stir and bring to a simmer, cover, reduce heat to medium-low and cook for 12 to 14 minutes, until the corn is completely cooked. Turn off the heat. You may leave the corn in the pot for a couple hours.
  • Serve the corn in cups or small bowls. Let your guests add fresh lime juice, mayonnaise or Mexican crema, crumbled cheese, powdered chile piquín, and salt to their liking.

4 comments on “Esquites

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Had a dinner to attend and to bring a dish for it. My stepfathers fresh corn had just come in. Made corn in a layered casserole dish for serving a large group easily.
    Corn was cut off cob and cooked with milk and butter and sliced jalapeños. Poured into dish and covered with grated cotija cheese. Cooled. Topped with a Very light layer of mayo and sprinkled with ground Chile guajillo and garnished with fresh cilantro. Refrigerated until serving. The people acted like they had just discovered corn. Not a bite was left. You are such an inspiration for whatever I make. Thanks.

  2. Hola Pati! I made esquites for dinner as a side dish and it was sooooo good. I live in Arizona and we have something similar called coctel de elote. My family loved this recipe. Gracias, Lorena