Starters
Esquites in a Cup
Corn kernels cooked with epazote, mayonnaise, cheese and chili.
VegetarianGluten-free
Ingredients
- 500 g corn kernels
- 500 ml water
- 2 sprigs epazote
- 1 tablespoon butter
- 100 g mayonnaise
- 100 g grated queso fresco
- Chili powder to taste
- 1 lime (juice)
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the water, corn kernels, epazote, butter and salt in the mixing bowl.
- Cook 20 min/100°C/reverse/spoon speed until the corn is tender.
- Drain the kernels, reserving a bit of the broth.
- Serve the kernels in cups, add a little broth, mayonnaise, cheese, lime juice and chili powder.
Tips
- Epazote is key to the traditional esquites flavor.
- Serve hot to enjoy the contrast with the lime and chili.
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