Esquites (Mexican Street Corn) with Chef Saul Montiel

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.

Heat oil in a large skillet over medium heat. Add the onion and salt and cook until onion begins to turn translucent. Add the chile de árbol and cook for a minute or two to infuse the oil with its flavor.

Add the minced garlic and cook for 30 seconds, then add the corn and toast for a few minutes. Salt and pepper to taste.

Add beer and boil for 3-4 minutes. Add epazote and enough water to barely cover the corn, and bring to a simmer. Simmer for 10-15 minutes.

Finish with butter.

When the corn is cooked but not breaking down, remove from the heat and transfer to a large mixing bowl.

Add mayonnaise, crumbled cotija cheese, cilantro, and chili powder. Stir until everything is well combined. Taste and adjust seasoning if necessary.

Serve the esquites hot, garnished with additional cotija cheese, cilantro, and a squeeze of lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens