Esquites

1. 1

   1. In a medium saucepan, melt the butter over medium heat. Add the jalapeno, epazote, and corn, and stir to incorporate butter.

2. 2

   2. Add the vegetable stock (or water), and bring to a boil.

3. 3

   3. Reduce heat to medium-low, cover, and simmer for 8 minutes or until corn is tender but still a bit crunchy.

4. 4

   4. Remove saucepan from heat and add queso fresco, lime juice, red-chile powder, salt, and pepper. Stir to incorporate all ingredients, and let sit for five minutes.

5. 5

   5. Divide esquites among individual serving bowls, and top each with a dollop of mayonnaise, a bit of cilantro, and a light sprinkling of red-chile powder.

No additional tips available.