Esquites

• 4 Tablespoons Unsalted Butter
• 1 whole Jalapeno Pepper, Chopped
• 3 Tablespoons Dried Epazote Leaves
• 5 ears Worth Of Fresh Corn Kernels
• 1/2 cups Vegetable Stock Or Water, Or More As Needed
• 3/4 cups Queso Fresco
• 3 Tablespoons Fresh Lime Juice
• 1 teaspoon Red-chile Powder, Plus More For Garnish
• 1 teaspoon Salt (or More To Taste)
• 1/2 teaspoons Black Pepper, Or More To Taste
• 1/4 cups Mayonnaise
• 1/4 cups Plus 1 TBS Cilantro, Chopped

1. 1. In a medium saucepan, melt the butter over medium heat. Add the jalapeno, epazote, and corn, and stir to incorporate butter.
2. 2. Add the vegetable stock (or water), and bring to a boil.
3. 3. Reduce heat to medium-low, cover, and simmer for 8 minutes or until corn is tender but still a bit crunchy.
4. 4. Remove saucepan from heat and add queso fresco, lime juice, red-chile powder, salt, and pepper. Stir to incorporate all ingredients, and let sit for five minutes.
5. 5. Divide esquites among individual serving bowls, and top each with a dollop of mayonnaise, a bit of cilantro, and a light sprinkling of red-chile powder.

butter, pepper, epazote, kernels, vegetable stock, queso fresco, lime juice, redchile powder, salt, black pepper, ubc, ubc

Taken from tastykitchen.com/recipes/sidedishes/esquites/ (may not work)