Street carts in Mexico sell esquites, and we call our version Mexican Cups of Corn. Spicy, soupy corn you need a spoon for, to get every delicious drop.
What You Need
Original recipe yields 6 servings
1 tsp. oil
1/4 cup chopped onion s
2 cans (15.25 oz. each) corn, undrained
5 arbol chile s, stemmed
5 epazote leaves
2 Tbsp. KRAFT Real Mayo Mayonnaise
1/3 cup crumbled ATHENOS Mild Feta Cheese
1/4 tsp. ground red pepper (cayenne)
1 lime, cut into 6 wedges
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Let's Make It
Heat oil in medium saucepan on medium heat. Add onions; cook and stir 3 min. or until crisp-tender.
Add next 3 ingredients; stir. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally.
Serve topped with mayo, cheese and red pepper. Squeeze lime wedge over each serving.
Substitute 1/4 cup KRAFT Grated Parmesan Cheese for the feta.
Substitute 2 serrano peppers for the arbol chiles.
Discard the epazote leaves and arbol chiles from the cooked vegetable mixture before serving as directed.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.