From Codiego's kitchen in Mexico. Originally published on Cookpad Mexico as Esquites, with US measurements.
Esquites
Codiego @Cococinando
A delicious snack, especially for rainy afternoons. It's very easy. This is how my mom used to make them.
Esquites
A delicious snack, especially for rainy afternoons. It's very easy. This is how my mom used to make them.
Open in Cookpad AppSteps
- 1
Finely chop the epazote and the serrano pepper. I removed the seeds from the pepper so it wouldn't be too spicy.
- 2
In a skillet, sauté the corn kernels with the butter for 5 minutes. Add the chopped pepper and epazote. Season with salt.
- 3
That's it. They're delicious—enjoy them hot, right after making.
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