Pati Jinich - Esquites con Pepitas y Chile de Árbol (Mexican Street Corn)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides a healthier, lower-calorie option.

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta is lower in fat, while parmesan is often more affordable.

Heat a pan over medium to medium-high heat.

Add 2 tablespoons of unsalted butter and 1 tablespoon of vegetable oil to the pan.

Remove the stems from 4 or 5 chiles de árbol, keeping the seeds in, and add them to the pan.

Cook the chiles for about a minute or less.

Add 8 cups of corn to the pan and mix it with the chiles.

Add 1 teaspoon of salt and let the corn toast a little.

Reduce the heat to medium and add water and some epazote to the corn mixture.

Stir and let it cook for about 5 minutes.

Toast pumpkin seeds in a separate pan over medium heat until their color changes, but do not let them brown.

Chop basil and cilantro for garnishing, and add more fresh epazote.

Toast chiltepín or piquín slightly to enhance their flavor.

Prepare a base with mayonnaise, crema mexicana, queso fresco, and queso cotija in a serving dish.

Add the toasted pumpkin seeds and the toasted chiltepín or piquín on top.

Finish with a generous squeeze of lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens