Oh So Yummy Buttery Corn With Lime And Chile - Aka Esquites Recipe

Name: Oh So Yummy Buttery Corn With Lime And Chile - Aka Esquites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces frozen corn, husked (on the cob or off) or 4 ears fresh corn, grilled; 1 tablespoon butter, melted; 1 tablespoon lime juice, fresh is best- i use half of a lime; 3 tablespoons epazote, chopped, if you can get it or 1/4 cup cilantro, chopped; 1 green chili pepper (optional); 1 chipotle pepper, minced (optional); 1 teaspoon salt; TOPPINGS; lime wedge; ground dried chilies or chili powder; parmesan cheese; epazote or cilantro, chopped; salt; pepper

Servings: persons

16 ounces frozen corn, husked (on the cob or off) or 4 ears fresh corn, grilled
1 tablespoon butter, melted
1 tablespoon lime juice, fresh is best- i use half of a lime
3 tablespoons epazote, chopped, if you can get it or 1/4 cup cilantro, chopped
1 green chili pepper (optional)
1 chipotle pepper, minced (optional)
1 teaspoon salt
TOPPINGS
lime wedge
ground dried chilies or chili powder
parmesan cheese
epazote or cilantro, chopped
salt
pepper

1
STOVE TOP METHOD: Heat a large skillet on high heat and add corn to DRY skillet. Cook stirring loose kernels or turning cobs often until kernels begin to brown- about 3-5 minutes. If using, add the minced chile near the end and stir often to make sure it doesn't burn, cooking just until the pepper is soft. Go to step 3 --.
2
GRILLING METHOD:my FAVE- grill corn over med hot coals turning to cook all sides and char a few of the kernels. If desired, grill a fresh chili pepper alongside the corn, dice and add to butter. Go to step 3 --.
3
FINISH: Combine lime juice, salt, butter and chipotles and or peppers in 1/4 cup water. Pour into pan with kernels OR baste over corn at the end of the grilling time. Remove from grill to covered dish. Pour remaining sauce over corn.
4
Sprinkle the salt and epazote or cilantro over the corn.
5
Cover and remove from heat.
6
Let stand for 5 minutes before serving.
7
Taste to make sure there is enough salt and lime for your taste.
8
Serve with any of the toppings listed or use your creativity and come up with your own topping ideas. I LOVE it with lots of lime and chile and just an added pinch of salt!
9
In mexico the vendors usually serve this on the cob, offering toppings like chili powder, mayo, catsup or a little cheese, a style that would be like our parmesan. People can top as they wish, walking along the street shopping and site seeing while snacking on this deliciously different treat.
10
Hope you enjoy it!

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 16 ounces frozen corn, husked (on the cob or off) or 4 ears fresh corn, grilled, 1 tablespoon butter, melted, 1 tablespoon lime juice, fresh is best- i use half of a lime, 3 tablespoons epazote, chopped, if you can get it or 1/4 cup cilantro, chopped, and more.

Yes, Oh So Yummy Buttery Corn With Lime And Chile - Aka Esquites falls under the Soups & Stews 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.

Oh So Yummy Buttery Corn With Lime And Chile - Aka Esquites

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