Mexican · PANTRYHOP RECIPE
Esquites de lima
20 minutes · 4 servings · vegetarian
Esquites are a classic Mexican corn snack similar to elote but served off the cob.
Ingredients
Check you have the quantities below.
- 4 cups corn kernels, cooked
- 1 tablespoon butter
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice
- 1/2 cup queso fresco
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
Let’s make it
- Warm the corn in butter in a skillet for 3–4 minutes.
- Stir in mayonnaise, lime juice, salt, and chili powder.
- Spoon into bowls and top with queso fresco.
- Serve immediately.
Keep the lime and chile light so the corn flavor stays gentle for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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