antojitos

Traditional Mexican Esquites with Epazote

Esquites Tradicionales con Epazote

The cup-version of elote, sold in every Mexican plaza after dark. Sweet corn kernels simmered with onion, butter and fresh epazote, then served hot in a cup topped with mayonesa, queso, chile en polvo and lime — to be eaten with a spoon while the broth steams.

⏱

Prep

10 minutes

🔥

Cook

20 minutes

🍽

Servings

4

📊

Difficulty

Medium

Traditional Mexican Esquites with Epazote

1 Ingredients

  • 6 ears of corn, kernels cut from the cob
  • 1/2 white onion, finely chopped
  • 3 epazote leaves
  • 30 g butter
  • 1 1/2 liters water
  • 1 tbsp dehydrated chicken bouillon (optional) or salt to taste
  • Lime juice, to serve
  • Mayonesa, to serve
  • Queso fresco or cotija, grated, to serve
  • Chile en polvo (Tajín or chile piquín), to serve

2 Instructions

  1. 1

    Melt the butter in a pot over medium heat. Sweat the chopped onion until translucent.

  2. 2

    Add the corn kernels and cook for 3 minutes, stirring constantly.

  3. 3

    Pour in the water, add the epazote leaves, and add the chicken bouillon (or a generous pinch of salt).

  4. 4

    Bring to a boil, then lower the heat and simmer for 20 minutes, or until the kernels are tender.

  5. 5

    Turn off the heat. Optionally remove the epazote leaves.

  6. 6

    Spoon the hot esquites with some of their broth into cups or small bowls.

  7. 7

    Top each cup with a squeeze of lime, a spoonful of mayonesa, grated queso and a dusting of chile en polvo. Serve immediately with a spoon.

💡 Tips from the Kitchen

  • →

    Don't skip the epazote — it's what makes esquites taste like esquites and not just corn soup.

  • →

    For deeper flavor use the corn cobs to make a quick broth, then strain and use it instead of water.

  • →

    Serve the broth too — many vendors include a splash so you sip it after the kernels are gone.

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