Como Hacer Esquites de Elote un Antojito Mexicano #esquites #elote #antojitosmexicanos #recetafacil
Recipes in this Video
Esquites are a popular Mexican street food, often sold by vendors in markets and at fairs. This dish showcases the vibrant flavors of Mexico, combining sweet corn with tangy lime and creamy cheese. It is commonly enjoyed as a snack or side dish, especially during the summer months when corn is in season.
Ingredients
- ●corn kernels
- ●lime juice
- ●mayonnaise
- ●cotija cheese
- ●chili powder
- ●salt
- ●cilantro
Instructions
- 1Boil corn kernels until tender and drain.
- 2In a large bowl, combine corn with lime juice and mayonnaise.
- 3Add crumbled cotija cheese and mix well.
- 4Sprinkle chili powder and salt to taste.
- 5Garnish with chopped cilantro.
- 6Serve warm or at room temperature.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt is lower in calories and higher in protein.
cotija cheese
Healthier: feta cheese
Cheaper: parmesan cheese
Feta is lower in fat, while parmesan is often more affordable.
Techniques
Equipment
Also Known As
Originating from Mexico, Pan de Elote is a beloved dessert that showcases the country's abundant corn harvest. Traditionally enjoyed during festive occasions, this sweet corn cake is a symbol of comfort and home cooking. Today, it has gained popularity beyond borders, often found in Mexican restaurants and home kitchens worldwide, celebrated for its moist texture and sweet flavor.
Ingredients
- ●corn
- ●sugar
- ●butter
- ●eggs
- ●milk
- ●baking powder
- ●vanilla extract
- ●salt
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease a baking dish with butter or oil.
- 3In a blender, combine corn, sugar, and butter until smooth.
- 4Add eggs, milk, baking powder, vanilla extract, and salt; blend until well mixed.
- 5Pour the batter into the prepared baking dish.
- 6Bake for 30-40 minutes, or until a toothpick comes out clean.
- 7Let cool for a few minutes before slicing and serving.
Ingredient Alternatives
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil provides a dairy-free option with a similar texture.
sugar
Healthier: honey
Cheaper: brown sugar
Honey offers natural sweetness with added health benefits.
milk
Healthier: almond milk
Cheaper: water
Almond milk is lower in calories and suitable for lactose intolerance.
eggs
Healthier: flaxseed meal
Cheaper: applesauce
Flaxseed meal serves as a vegan egg substitute, adding fiber.
Techniques
Equipment
Also Known As
Ingredients
- ●4 cups fresh corn kernels (about 6 ears of corn)
- ●1 medium zucchini, diced
- ●1 small onion, chopped
- ●2 cloves garlic, minced
- ●4 cups vegetable broth
- ●1 cup milk (or plant-based milk for vegan option)
- ●2 tbsp olive oil
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh cilantro, chopped
- ●Lime wedges for serving
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion and garlic, sauté until translucent, about 3-4 minutes.
- 3Stir in the diced zucchini and cook for another 2-3 minutes.
- 4Add the corn kernels, cumin, salt, and black pepper, stirring to combine.
- 5Pour in the vegetable broth and bring to a boil.
- 6Reduce heat and let simmer for 15 minutes, allowing the flavors to meld.
- 7Using an immersion blender, blend the soup until smooth (or blend in batches in a regular blender).
- 8Stir in the milk and heat through, but do not boil.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh cilantro and lime wedges.
Equipment
Ingredients
- ●1 cup cornmeal
- ●1 cup all-purpose flour
- ●1/2 cup sugar
- ●1 tbsp baking powder
- ●1/2 tsp salt
- ●1 cup milk
- ●1/3 cup vegetable oil
- ●2 large eggs
- ●1 cup corn kernels (fresh or frozen)
- ●1/2 tsp vanilla extract
Instructions
- 1Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.
- 2In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Mix well.
- 3In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well combined.
- 4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5Gently fold in the corn kernels until evenly distributed throughout the batter.
- 6Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 7Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 8Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- 9Serve warm or at room temperature.
Equipment
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