Esquites is a popular Mexican snack made of corn, lime juice, chilies, and butter. I decided to do my take on the delicious treat. I made Poached Organic Corn with Fresh Lime Juice, Arbol Chili Powder, and Queso Cotija. It's an easy snack to make and after eating it you'll never want corn any other way (okay, maybe that's not true but it's very delicious). In Central Mexico you can get esquites from street venders where they serve them in little cups with all of the delicious juice at the bottom. I love it the traditional way but I also like the idea of keeping the corn on the cob. There is something really satisfying about eating the little golden nuggets still attached. Especially since I haven't worn braces in 20 years and I can now eat corn without it getting painfully stuck in my teeth. If you decide you'd rather take the corn off the cob, it would work just as well.
4 fresh ears of corn, leaves pulled back, silks removed
2 Tbsp butter
2 Tbsp arbol chili powder, dried chili de arbol ground in a spice grinder
2 limes, juiced
1 jalapeno pepper, cut in half, seeded
1/2 cup queso cotija, crumbled (parmesan will work)
8 cups water
In a large shallow pan bring the water to a boil. Add the butter and the jalapeno. Once the butter is melted submerge the corn in the water. Reduce the heat to a simmer and cook for 12 minutes. Remove the corn from the water. Coat the corn with lime juice, a few sprinkles of chili powder, and crumbled queso cotija. Eat it while it's hot.