A Pati Jinich Recipe
Esquites con Pepitas y Chile de Árbol
8 servings
Esquites with Pepitas and Chile de Árbol
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 3 to 5 chiles de árbol, stemmed and chopped
- 8 cups fresh white corn kernels, from about 12 ears of corn
- 2 cups water
- 2 tablespoons chopped fresh epazote leaves, or cilantro
- 1 teaspoon kosher salt, or more to taste
- ⅔ cup raw hulled pumpkin seeds
- 2 tablespoons chopped fresh cilantro, leaves and upper part of the stems
- 2 tablespoons chopped fresh basil leaves
Garnishes:
- 2 limes quartered
- ½ cup mayonnaise
- ½ cup Crema Mexicana
- 1 cup crumbled Queso Fresco
- 1 cup crumbled Cotija Cheese
- Dried ground chile piquín, or chiltepín
To Prepare
- Heat the butter and oil together in a large saucepan or casserole over medium-high heat. Once the butter is melted and bubbling, add the chopped chile de árbol and cook for a minute, stirring frequently, until softened.
- Incorporate the corn and cook for a couple more minutes. Pour in the water and add the epazote and salt. Stir and bring to a simmer, cover, reduce heat to medium-low and cook for 10 to 12 minutes, until the corn is completely cooked. Turn off the heat.
- In a small sauté pan or comal, preheated over medium heat, toast the pumpkin seeds, stirring occasionally, until gently browned and beginning to pop and jump. Remove from heat. Once cool enough to handle, finely chop. Add to the cooked corn and mix.
- Before serving, add the cilantro and basil and give it a stir. Serve in cups or small bowls. Let your guests add fresh lime juice, mayonnaise, crema, crumbled queso fresco and Cotija, and ground chile piquín to their liking.
