Esquites (Mexican Street Corn Cups) Recipe

Scaled for 4 portions · 10 steps

4corn on the cob with husk ( or 2½ cups kernels / 300 g)1 tbspolive oil1–2garlic cloves (finely diced)2 cupwhite onion (finely diced)0.25 cupcold butter (cubed)0.75 cupchicken broth1 tspchopped epazote (optional)—salt and pepper (to taste)2 tbspcrema (sour cream)0.33 cupgrated semi-hard cheese1 tbsplime juice1 tsptajín or chili-lime (seasoning)1.5 tbspcrema (sour cream)0.33 cupgrated semi-hard cheese2 tbspmelted cotija cheese0.5 tbspchamoy0.25 cupFlamin’ Hot Cheetos (crushed)0.5 tsptajín

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