How to Make Esquites (Mexican Street Corn) Serves 2 For the base: 1/2 tbsp. unsalted butter 1 tsp. corn or vegetable oil 1/2 serrano chile, chopped 2 cups frozen corn kernels 1 cup water or stock 1 tbsp. epazote, chopped 1/4 tsp. coarse salt For the topping: 1 tbsp. Mexican crema 2 tsp. queso cotija or queso fresco, crumbled 1/2 tsp. red chile, dried and ground Instructions: 1) Melt butter and oil in a saute pan over medium-high heat. 2) When the oils are bubbling gently, add the serrano chile to the pan. Cook for 1 minute, until lightly fragrant. 3) Add corn to pan and cook for 2-3 minutes. 4) Pour water (or stock) into pan and stir in the epazote and salt. Bring contents to a simmer. 5) Cover the pan with lid, lower flame to medium-low, and cook for 12-14 minutes. 6) Uncover and serve with a dollop of crema or mayonnaise, a sprinkling of crumbled cheese, and a dash of ground red chile. Note: It is possible to leave corn in pan up to a few hours before garnishing. Chicago locals can purchase epazote, serrano chiles, and chile piquín at Edgewater Produce (5509 N Clark St). The best crema can be found at Cremería La Ordeña #2 (3810 W Lawrence Ave).