The word â€œesquitesâ€ is derived from â€œizquitlâ€ - the indigenous Mexican word for toasted corn.
To enjoy this snack food, here is a recipe:
6 cups, fresh white corn kernels (from about 10 ears of corn)
3 tablespoons, butter
1 serrano chile - stemmed, seeded and finely chopped
the torn leaves from one stalk, fresh epazote [optional]
1 1/2 cups, water
1 cup, crumbled cheese (queso fresco, or other simple white cheese)
2 tablespoons, fresh lime juice (about one large lime’s worth)
1/2 teaspoon, powdered pequin chiles (or dried red chile of your choice)
salt to taste
mayonnaise to top each serving (optional)
In a saucepan, combine the corn kernels, butter, minced chile, epazote (if using) and the water. Bring to a boil and simmer, covered, until the corn is tender - about 10 minutes. Set the pan aside to allow the corn and its cooking liquid to cool slightly.
Add the crumbled queso fresco, the lime juice and the powdered chile, salt to taste, and toss well to combine. Serve the corn and liquid in cups. Top each with mayonnaise if desired.
List of books: Esquites