Esquites (Mexican Corn)
Esquites is an off-the-cob version of elote–the sweet, smoky, Mexican corn served from street vendors. This is best made with fresh sweet corn, but frozen can work when you’re looking for that perfect comfort dish in off-season months. The flavors of this dish are versatile–enjoy as a side with any Mexican or BBQ fare such as enchiladas, tacos, grilled/roasted chicken, BBQ pork, or burgers. This is best served at room temperature.
INGRIDIENT
DIRECTION
Step: 1
Melt butter in a large skillet over medium-high heat. Add corn and epazote. Cook, stirring frequently, until cooked to your preference, about 6 minutes. Remove from heat.
Step: 2
Combine crema and lemon juice in a bowl; season with salt. Mix crema into the hot corn and transfer mixture to a serving dish. Let cool to room temperature.
Step: 3
Sprinkle Cotija cheese and chipotle powder on top of corn and serve with lime wedges.
NUTRITION FACT
Per Serving: 204 calories; protein 4.6g; carbohydrates 19.1g; fat 14.2g; cholesterol 39.7mg; sodium 159.7mg.
The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, go for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.
This also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do double-duty .
