Blackrock Recipes & kitchen supply
Sign in Cart 0

No. 0371 Mexican Members recipe

Esquites Cups with Chamoy and Chile Salt

Sweet corn kernels are sauteed with butter and epazote, then layered in cups with lime mayo and crumbly cheese. A glossy ribbon of tangy chamoy and a shake of chile-lime salt on top make every spoonful sweet, sour, salty and spicy. Hand them out with spoons at parties or backyard gatherings.

4.9 from 219 cooks

Three cups of creamy corn esquites topped with crumbled cheese, chile powder and chamoy
Photo: Julissa Suarez on Pexels
Prep
10 min
Cook
10 min
Total
20 min
Serves
3
Level
Easy
Jump to method

Method 4 steps

Members recipe

The full method is in the members kitchen.

Join to open every step, the complete ingredient list and the test-kitchen tip for this recipe, plus 272 other members recipes.

See plans from $9.99/mo I am a member - sign in

From the Street Food & Snacks kitchen

Around the pass

Pale spring rolls bubbling in hot oil inside a dark round frying pan
01 Pale spring rolls bubbling in hot oil inside a dark round frying pan
Rows of browned takoyaki balls cooking in a well-seasoned cast iron griddle
02 Rows of browned takoyaki balls cooking in a well-seasoned cast iron griddle
Bamboo skewers of marinated chicken grilling over glowing charcoal on a narrow grill
03 Bamboo skewers of marinated chicken grilling over glowing charcoal on a narrow grill

Cook next

More from Street Food & Snacks

The whole kitchen