Esquite (Elote In a Cup) is a delicious and different way to enjoy the famous Mexican Street Corn. Fresh corn kernels are cooked to a buttery, tender and flavorful treat served in a cup.
Clean your cobs: remove the leaves and corn silks.
4 large ears corn
With a very sharp knife shell the corn flush and set aside.
Melt butter over low-medium heat (without browning it) in a large nonstick skillet over high heat. Add the onion, jalapeño pepper and saute for 2 minutes or until softened.
2 tablespoons butter, ¼ cup white onion, 1 jalapeño or serrano pepper
Add the water, corn and spread the mixture around the pan to form an even layer. Place the epazote on top and cover with a lid. Cook on medium-low about 20 to 25 minutes stirring occasionally.
2 cups water, 3 epazote leaves
Add the salt and the juice of 1 lime. Stir to integrate all ingredients. Taste for salt and lime juice and add more according to taste.
½ teaspoon kosher or sea salt, 2 large juicy limes (divided)
Serve on cups or bowls and top with mayonnaise or chipotle crema, sprinkle cilantro (optional), cotija cheese, chili pepper seasoning.