Esquite

Our guest chef Ted Montoya indulges our tastebuds with this easy and mouthwatering recipe for esquite, the famous Mexican street food.

  • Servings 1-2
  • 15 mins.
  • Easy

Recipe

Ingredients

  • 2 cans Corn
  • 1⁄2 cup Heavy Cream
  • 2 tbsp. Butter
  • 1 tsp. Salt
  • 1 cup Whole Milk
  • 2 tbsp. All-Purpose Flour
  • 1⁄2 cup Mexican Cream
  • 4 oz. Requeson Cheese
  • 1 tsp. Chili Powder

Directions

  1. Strain corn and set aside. Melt butter in a nonstick pan then sautee corn, while continuously stirring. Once butter starts to bubble, add flour and stir vigorously until cooked. Add milk and cook down. Once milk has cooked down, add cream and reduce. Season with salt at the very end of this process.
  2. Fold creamand requeson together. Keep cold.
  3. Remove corn from heat and immediately plate.
  4. Spoon cheese mixture over the top and garnish with chili powder. Serve with limes.
icon

The Johnny Sánchez Margarita

Learn how to make the perfect margarita from our friends at Johnny Sanchez restaurant in New Orleans.

icon

Spicy Eggs Shakshuka

Make this delicious and easy egg skillet that combines the Mediterranean shakshuka and Mexican huevos rancheros. Another amazing recipe from our guest Chef Shelly Gilad from Shelly’s Humble Kitchen.

Join our table

Subscribe to our Newsletter

Have no product in the cart!