3cupswaterfor fresh or frozen corn only, leave this out if you're using canned corn
1/2cupcrumbled Cotija cheeseor Queso Fresco or Feta cheese
Freshly squeezed lime juiceto taste
Chile powder or hot sauceto taste
In a large skillet over medium heat, melt the butter until hot and sizzling. When sizzling, add the onion, garlic, and chiles and sautee until soft and fragrant.
If using fresh or frozen corn: add the corn and cook for 5-6 minutes, then pour in the water, add the epazote (if using) and season with salt. Cook for 20-30 minutes or until the kernels are nice and soft.If using canned corn: add the corn, season with salt and sautee for 6-7 minutes or until fragrant.
Remove from the skillet, serve in cups or in a large serving platter and top with mayonnaise, cheese, lime juice and chile powder or hot sauce. Serve hot!
How To Store & Reheat Esquites: store your Esquites without toppings in the refrigerator for up to 3 days then reheat it in the microwave or in a skillet with 1/2 tbsp of butter. Do not reheat Esquites topped with mayo, hot sauce, cheese, or other toppings.📷 DID YOU MAKE THIS RECIPE?!Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy