Corn Cups (Esquites) – a delicious recipe with crema, butter, queso fresco, ground ancho chile pepper, salt, lime wedges. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["In a large saucepan cook corn in enough boiling salted water to cover for 5 to 7 minutes or until tender. Remove ears from water; cool slightly.", "Using a serrated knife carefully cut kernels from cobs, leaving kernels in slabs. Divide slabs among six individual serving dishes. Place 1 teaspoon crema, 1 teaspoon butter, and 1 teaspoon queso fresco on corn in each dish. Sprinkle each serving lightly with ancho chile pepper and salt. Serve with lime wedges.", "Nutrition Facts (Corn Cups (Esquites))
2
Per serving: 128 kcal cal., 6 g fat (3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 14 mg chol., 152 mg sodium, 18 g carb., 2 g fiber, 6 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet"]
166
kcal
Calories
7
g
Fat
26
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 ears corn husks and silks removed, 2 tablespoons Mexican crema, 2 tablespoons butter softened, 2 tablespoons queso fresco crumbled, and more.
Yes, Corn Cups (Esquites) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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