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

Spicy Avocado Margarita

Need ideas for a green colored cocktail? This spicy avocado margarita is an easy and refreshing tequila drink with a twist.

icon

Aguachile Verde

Try this exquisite version of aguachile, a spicy shrimp ceviche from Sinaloa, Mexico and serve it with fresh tostadas. A recipe from our guest Chef Ted Montoya.

Join our table

Subscribe to our Newsletter

Have no product in the cart!