Esquite

Name: Esquite
Total time: 1800 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 5 ears corn, kernels removed; 6 fresh chile de árbol peppers; leaves epazote; enough oil for sautéing; salt to taste; enough water to cover

Winnyver @cook_1090677

Acapulco, Mèxico.

Tender corn kernels, boiled with epazote and salt.

Videos: http://www.mis-recetas.org/video/receta/4465-esquite

Tender corn kernels, boiled with epazote and salt.

Videos: http://www.mis-recetas.org/video/receta/4465-esquite

Winnyver @cook_1090677

Acapulco, Mèxico.

Tender corn kernels, boiled with epazote and salt.

Videos: http://www.mis-recetas.org/video/receta/4465-esquite

Tender corn kernels, boiled with epazote and salt.

Videos: http://www.mis-recetas.org/video/receta/4465-esquite

Saved

Ingredients

30 minutes

Serves 5 servings

5 earscorn, kernels removed
6fresh chile de árbol peppers
leavesepazote
enough oil for sautéing
salt to taste
enough water to cover

Saved

Steps

30 minutes

1

Clean and remove the kernels from the corn.
2

Roast the chile de árbol peppers, peel, remove the seeds and veins, and slice into strips.
3

Sauté the corn kernels, epazote leaves, chile strips, and salt to taste in oil.
4

Mix everything together and add enough water to cover.
5

Bring to a boil and cook until the corn kernels are tender.
6

Season with salt.