Corn Cups (Esquites)
- 6 ears corn husks and silks removed
- 2 tablespoons Mexican crema
- 2 tablespoons butter softened
- 2 tablespoons queso fresco crumbled
- ground ancho chile pepper
- coarse salt
- lime wedges
- In a large saucepan cook corn in enough boiling salted water to cover for 5 to 7 minutes or until tender. Remove ears from water; cool slightly.
- Using a serrated knife carefully cut kernels from cobs, leaving kernels in slabs. Divide slabs among six individual serving dishes. Place 1 teaspoon crema, 1 teaspoon butter, and 1 teaspoon queso fresco on corn in each dish. Sprinkle each serving lightly with ancho chile pepper and salt. Serve with lime wedges.
- Nutrition Facts (Corn Cups (Esquites))ner serving: 128 kcal cal., 6 g fat (3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 14 mg chol., 152 mg sodium, 18 g carb., 2 g fiber, 6 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet
crema, butter, queso fresco, ground ancho chile pepper, salt, lime wedges
Taken from www.yummly.com/recipe/Corn-Cups-_Esquites_-1221294 (may not work)