Esquites Fuego

This is a sponsored post by El Yucateco Hot Sauce. All opinions are my own. Thank you for supporting the brands that make this website possible.

Esquites Fuego: perfectly roasted corn combined with a creamy, tangy mayonnaise sauce elevated by the bold kick 

Esquites, a classic Mexican street food, is beloved for its simple yet irresistible combination of sweet corn, creamy textures, and a hint of lime. Today, I’m excited to share my own twist on this traditional snack with this recipe of Esquites Fuego, a dish that not only satisfies your cravings but also sparks your palate with an exciting kick of heat, thanks to El Yucateco Red Chile Habanero Hot Sauce.

Each bite of Esquites Fuego is a harmony of flavors and textures. The roasted corn with its natural sweetness and smokiness, enriched by the creamy, fiery habanero sauce, makes for an unforgettable eating experience. The cotija adds a necessary saltiness and the chips a delightful crunch, balancing the softness of the corn and the creaminess of the sauce.

The amount of heat is up to you. Add a few drops to your citrusy mayo sauce or load it with spoonfuls of El Yucateco Red Chile Habanero Hot Sauce if you’re feeling brave.

This recipe is not just about bringing a dish together; it’s about transforming a humble snack into a bold, mouthwatering feast that invites you to experience the vibrant essence of Mexican street food right from your kitchen. It’s perfect for a fun family dinner side dish or a unique offering at your next get-together.

Summer is coming up so If you have a grill, that’s perfect for achieving a beautiful char and smoky flavor. But a broiler or a stovetop grill pan works just as well. You can grill or broil the entire corn cob then slice off the kernels but if you are preparing it on the stovetop. I suggest slicing off the corn kernels first, then roasting them on a skillet with butter, vegetable or chicen broth and a couple of fresh epazote sprigs.  The aroma is just unbeatable and sets the base for our Esquites Fuego.

Related Recipe: Gazpacho Moreliano

In a separate bowl, mix mayonnaise with fresh lime juice. The quantity of lime juice can be adjusted according to how tangy you like your sauce. Now for the star ingredient—El Yucateco Red Chile Habanero Hot Sauce. Add it to your mayo and lime mixture, starting with a drops or one teaspoon at a time, and increasing according to how spicy you like your food. This hot sauce not only adds heat but also a depth of flavor that elevates the corn beautifully.

You can toss the roasted corn kernels in your spicy mayo sauce until they are well coated. Or you can use it as topping, just like the street corn vendors.  Spoon this delicious mixture into serving cups or bowls. Generously crumble cotija cheese over the top for that salty, creamy texture that complements the heat so well. Next, add a hearty sprinkle of crushed spicy chips for crunch, and garnish with fresh epazote leves for a burst of freshness.

So, if you’re in the mood to spice things up, give this Esquites Fuego a try and watch as your guests marvel at the explosion of flavors.

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