Corn Cups (Esquites)

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  • Makes: 6 servings
  • Start to Finish: 25 mins
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Corn Cups (Esquites)
ears of corn, husks and silks removed
tablespoons Mexican crema
tablespoons butter, softened
tablespoons crumbled queso fresco
Ground ancho chile pepper
Coarse salt
Lime wedges
  1. In a large saucepan cook corn in enough boiling salted water to cover for 5 to 7 minutes or until tender. Remove ears from water; cool slightly.
  2. Using a serrated knife carefully cut kernels from cobs, leaving kernels in slabs. Divide slabs among six individual serving dishes. Place 1 teaspoon crema, 1 teaspoon butter, and 1 teaspoon queso fresco on corn in each dish. Sprinkle each serving lightly with ancho chile pepper and salt. Serve with lime wedges.
Nutrition Facts (Corn Cups (Esquites))
    Per serving:
  • 128 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 14 mg chol.,
  • 152 mg sodium,
  • 18 g carb.,
  • 2 g fiber,
  • 6 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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