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David Schuttenberg's Esquites - Corn

Esquites (or ezquites) is a Mexican snack, which means, "toasted corn". This is a great summer recipe, delicious and easy to make.
Prep Time 15 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Servings 4


  • 4 Ears Corn husks removed
  • 4 Tbs Butter
  • 1 Medium White onion finely chopped
  • 2 Cloves Garlic minced
  • 1 Bunch Fresh cilantro
  • 1 Lime halved
  • To taste Salt
  • 2 Tbs Cotija cheese Mexican cheese
  • To taste Chili powder


  • Gather your ingredients together.
  • Over a hot grill or an open gas-stove flame, char 2 ears of corn until well blackened but not completely burnt.
  • Remove from heat, and when cool enough to handle, shave off the kernels using a chef's knife and save.
  • Shave off the kernels to the 2 remaining ears of raw corn.
  • Heat a large sauté pan over medium heat.
  • Melt butter, then add onion and garlic and cook for 2 minutes.
  • Add raw corn kernels and stems from the cilantro, and sauté until corn is just cooked through, about 5 to 7 minutes.
  • Turn heat to high, add the charred kernels of corn to the mixture, and toss to combine until heated through.
  • Squeeze the lime into the mixture.
  • Season with salt.
  • Remove cilantro stems and spoon mixture into 4 bowls.
  • Top each portion with the Cotija cheese, a pinch of chili powder, and the chopped cilantro leaves.


Thank you "In Season" for the recipe.