Elote and Esquites

Elote and esquites are different preparations of corn.  Elote is Mexico’s version of corn-on-the-cob and esquites are seasoned, cooked corn kernels.  Both might sound simple and uninteresting, but they are prepared in ways unique to Mexico that make them quite tasty.

The corn they use for both is actually a white corn.  It is not a sweet corn that we are accustomed to in the US.  The kernels are larger, and the taste alone is blander than sweeter varieties. 

Elote is served one of two ways: 

1.  Boiled in a large pot, shoved on a stick, and slathered in a whole bunch of stuff (elote cocido/hervido).  The ears of corn are in clear viewing area for customers.  Customers are allowed to view into the pot and choose the ear of corn they would like.  Then the person manning the pot takes your ear of corn out of the water, puts it on a stick, and asks what you what you would like on it. 

The topping options are: lime, salt, mayonnaise, fresh grated cheese, and a spicy chili powder.

The elote vendor prepares the corn to your liking and then hands it over for your enjoyment!

Elote prepared with all the available fixings looks something like this:

2.  Elote is also served grilled (elote asado).  This is a straight forward as it sounds.  The corn is grilled over a charcoal fire while it is still wrapped in a thin layer of cornhusk.  The customer chooses which ear he/she would like and the vendor then prepares the corn to that individual’s liking.  The vendor removes the remaining cornhusk and places into a fresh, green and uncooked husk.  The topping options are, from what I’ve seen, limited to lime juice, salt, and that spicy chili powder.

Here is what elotes asados look like:

mmm… grilled corn!

On to esquites!

Esquites is also prepared in one of two ways:

1.  Boiled (esquites cocidos/hervidos).  The boiled esquites are cooked in a large pot of water and accompanied with things like butter, salt, chilies, and epazote.  For all those who don’t know (I know I didn’t), epazote is an herb native to Southern Mexico and Central and South America.  It is used in many traditional Mexican dishes.

This is what epazote looks like:

It looks kind of dangerous… but hey, Penzey’s sells it, so it can’t be that bad!

The esquites cocidos are sold in a Styrofoam cup and topped off with your toppings of choice.  The optional toppings are the same as boiled elote: mayonnaise, lime, salt, grated cheese, and hot chili pepper.

2.  Sautéed (esquites asados).  The sautéed/grilled esquites are cooked on a metal cook top.  They are sautéed with butter, epazote, lime juice, onion, salt, white pepper, and a type of red chili called chiles de árbol.  They are also served in a Styrofoam cup.  Customers may top grilled esquites off with salt, lime juice, and hot chili powder.  (MY FAVORITE!!)

Here are a bunch of pictures of esquites:

Esquites Asados

Esquites Cocidos/Hervidos

Esquites asados recipe!!!  I combined a couple of recipes to get what I thought sounded most like I’ve had:

Esquites

4 cups fresh (or frozen) kernels of corn

4 tablespoons of butter

1 sprig (about 6 large leaves) of epazote, minced

1 or 2 chopped, dried chiles de árbol

½ onion, chopped

Juice of approx. 2 Mexican limes (AKA key limes)

Salt

Ground white pepper

In a large sauté pan, over a low flame, cook the corn in the butter, epazote, chiles de árbol, and onion until almost done, about five minutes (longer for fresh corn). Add some water if too dry. Add desired amount of lime juice (to taste).  Stir in salt and pepper to taste and finish cooking. Serve warm.

If you try it out, let me know how it is!!

xo