Esquites – Corn in a Cup – Street Food

INGREDIENTS:

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• 2 TBS butter
• 1/4 onion, finely chopped
• 1 garlic clove, finally chopped
• 2 arbol dry chillies
• 4 cups raw white corn kernels
• 1 L water
• 1 TBS Epazote
• 1 TBS salt
• Mayonnaise
• Feta cheese, crumbled
• Limes
• Valentina Salsa
• Tajin spice

DIRECTIONS:

1. In a deep pot heat the butter and fry the onion, garlic and arbol chillies.
2. Add the corn kernels, water and epazote. Season with salt and cook for 45 minutes or until the corn kernels are soft. They must still be firm.
3. Serve in cups (usually disposable styrofoam) and top with a dollop of mayo, half a lime juice, 2 TBS of cheese and sprinkle with salsa and Tajin to taste.       

Buen Provecho!