September 16 it Independence Day in Mexico. My plan was to prepare another batch of these esquites, as well as a hearty traditional dish, to help us celebrate Mexican Independence Day. But that was not to be the case. No, instead I’m laying in bed with my laptop trying to help my body fight off some cold or flu bug that I picked up. I haven’t cooked anything in a few days and we will be missing the Independence Day celebrations in the city’s square. I’m feeling a bit bummed about that. Well, maybe next year.
Instead of a celebratory dish I have this esquites recipe to share with you. I wrote an article about it for my Spicy Food column and titled it “What Are Esquites and How To Make Them”. In it I explain that in Mexico it is among the most popular snacks and often purchased from the street vendors in town. Here we call it elote en vaso, which translates to corn in a cup, this is a name you may of heard the snack referred to in English.
Esquites is a very simple dish that is super easy to prepare. It best when made with fresh ears of corn, which are in season right now, but you could also use frozen or canned corn in a pinch. The rest of the ingredients you may already have in your kitchen. So it’s really a matter of chopping, sautéing, simmering, scooping into a cup, and finishing each cup with some delectable toppings. The results are beyond delicious and full of tender savoury and sweet corn kernels, touches of chile bits, creamy and tartness of mayonnaise, more creaminess from crumbly cheese, sweet and tart lime, and another touch of heat from chile powder. Once you take a bite you’ll see why this snack is so beloved in Mexico and slowly become popular with people all over the world.
Go on over to my column and print the recipe for esquites. You really want to make them as soon as possible.