Esquites – Mexican Corn Snack


  • 4 Ears Corn on the Cob, husks and silk removed
  • 4 – 6 Cups Water
  • 2/3 Cup Diced White Onion
  • 1 Habanero or Serrano Chile Pepper, minced
  • 2 Teaspoons Chicken Bouillon Powder (optional)
  • 1 Sprig Fresh Epazote (about 8 leaves)


  • Light or Regular Mayonnaise, to taste
  • Freshly Squeezed Lime Juice, to taste
  • Cotija Cheese, to taste (substitute with anejo or romano cheese)
  • Ground Chile Piquín or Ground Chile Piquín & Lime Salt (substitute with any ground chile pepper of your choice)


With the ear of corn held vertically in a large bowl, grasp the stem with one hand and slice the corn off in a downward motion with a sharp knife. (The corn kernels will likely fly off as you cut downward, so the bowl helps keep them from flying too far!) Slice the corn off all 4 ears of corn.

In a medium-sized pot set over high heat, add the corn, onion, minced chile pepper, chicken bouillon powder, and water. Bring to a boil.

Reduce heat to low and simmer 10 minutes. (NOTE: The corn cultivated in Mexico is white, not sweet, and takes much longer to cook than the yellow sweet corn commonly grown in the U.S. The cooking directions here are for Mexican corn. If you’re using sweet corn, you’ll need to add the sprig of fresh epazote immediately and only simmer the corn about 6-8 minutes.)

Add the epazote and continue to simmer another 15 minutes, or until tender.

Remove the epazote. Ladle the corn and some of the broth into bowls. Top with a spoonful of mayonnaise, a tablespoon of lime juice, 2 to 3 tablespoons of cotija cheese, and about 1/2 to 1 teaspoon of chile piquín powder – or garnish as desired.

After serving the esquites, stir to thoroughly combine the garnish with the corn and enjoy.

¡Buen Provecho!

Recipe Posted by Lindsay

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