World Flavors Cookbook

Esquites de Mercado

A warm, creamy corn salad sautéed with epazote and served with lime, mayo, chili powder, and cheese.

Cuisine: Mexico

Ingredients

• 4 cups fresh corn kernels
• 2 tbsp butter
• 1/2 cup water
• 1 bunch fresh epazote (or cilantro)
• 1/2 cup mayonnaise
• 1/2 cup cotija cheese, crumbled
• Lime wedges
• Chili powder
• Salt

Instructions

1. Sauté corn in butter until slightly golden.
2. Add water, salt, and epazote. Cover and simmer for 10 minutes.
3. Remove from heat and stir in mayonnaise.
4. Serve in cups topped with cheese, chili powder, and lime juice.