Esquite - Elote In A Cup Recipe

Ingredients

• 4 large ears corn (husked)
• 2 tablespoons butter
• ¼ cup white onion (finely chopped )
• 1 jalapeño or serrano pepper (thinly sliced)
• 2 cups water
• ½ teaspoon kosher or sea salt
• 3 epazote leaves (if you can find them)
• 2 large juicy limes (divided)
• 4 tablespoons mayonnaise or chipotle crema or more to taste
• ½ cup crumbled cotija cheese
• ¼ cup fresh cilantro
• Chili lime seasoning or tajin

Steps

1. 1

   Clean your cobs: remove the leaves and corn silks.

2. 2

   With a very sharp knife shell the corn flush and set aside.

3. 3

   Melt butter over low-medium heat (without browning it) in a large nonstick skillet over high heat. Add the onion, jalapeño pepper and saute for 2 minutes or until softened.

4. 4

   Add the water, corn and spread the mixture around the pan to form an even layer. Place the epazote on top and cover with a lid. Cook on medium-low about 20 to 25 minutes stirring occasionally.

5. 5

   Add the salt and the juice of 1 lime. Stir to integrate all ingredients. Taste for salt and lime juice and add more according to taste.

6. 6

   Serve on cups or bowls and top with mayonnaise or chipotle crema, sprinkle cilantro (optional), cotija cheese, chili pepper seasoning.

7. 7

   Serve hot with lime wedges.