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

Rosemary Orange Biscuits

Once again the amazing guest Chef Shelly Gilad from Shelly’s Humble Kitchen shares an easy and healthy recipe to make these flavorful biscuits — kids will love them!

icon

Easy Blueberry Muffins

Love when your breakfast muffins are extra moist? Try this easy blueberry muffins recipe with oil!

Stay in the know with our weekly newsletter

The top Latin food and lifestyle links,
according to our community, for free.

Have no product in the cart!