“This recipe is a little different that the other Esquites already posted. It uses fresh corn kernels that are roasted in a skillet, not on the cob. I love esquites and eat it in Mexico whenever I get a chance. I am unable to include 1/2 jalapeño pepper in the ingredient list, so I am putting it here.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a heavy skillet over medium high heat.
  2. Add corn and toss the corn.
  3. Cook until charred, about 6 minutes.
  4. Toss the corn and cook again until charred again, about 6-10 minutes more.
  5. Add the jalapeño and sauté for 1 minute.
  6. Remove from heat.
  7. Add the remaining ingredients and mix.
  8. Serve warm or at room temperature.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: