Esquites: Mexican Corn Off Cob Recipe

Mexican corn on the cob (elote) is becoming quite well-known outside of mexico. Less well knownthough equally delicious (plus easier to serve)are esquites (pronounced es-kee-tehs), or corn kernels off the cob. This fresh and flavorful corn side dish features salty queso, jalapeo, and crema, and is always a hit. For the classic mexican street food experience, serve your esquites in disposable cups and eat with a plastic spoon. Add some powdered chile pepper (such as chile piquin) to the mixture, or have it available for each person to add to taste to their individual portions. For an herbaceous twist, try incorporating some aromatic mexican herbs into the esquites. Simply add one teaspoon of dried oregano, one teaspoon dried epazote, and 1/2 teaspoon of ground cumin to the mixture before plating and serving.