[donotprint]After long weeks of training for my new job and getting used to the crazy traffic of this city I finally had some time to update my blog. I’ve had eating and taking pictures of some amazing food that will eventually make it to the pages of this blog, hopefully soon since my training is over and my schedule at work should allow me to pay more attention to my blog life during the day.

Anyway, today I want to share with you all this amazing dish that my mom called esquites. Esquites, according to Wikipedia, is a popular Mexican snack made with corn kernels that are usually boiled in chicken broth and served with lime juice, salt, chili powder, mayonnaise or cream and cheese. However, my mom cooked them in a frying pan with butter and added epazote, onion and chorizo. That made an amazing side dish that we all enjoyed.[/donotprint]


Esquites with Chorizo
Recipe type: Appetiser
Cuisine: Mexican
  • •4 cups corn kernels
  • •2 TBSP butter
  • •1/2 onion, sliced
  • •1 little branch of epazote
  • •1/2 lb chorizo
  • •1 or 2 chile de arbol pepppers (they are dried) roughly chopped
  • •salt and pepper to taste
  • •pumpkin blossom for garnish
  1. In a large frying pan melt the butter and add the corn kernels. Stir constantly until they start to cook.
  2. In a separate pan cook the chorizo. Add onion, chile de arbol and epazote. Add to the corn kernels. Add salt pepper and stir constantly until it cooks thoroughly.
  3. Serve and add a little bit of lime juice (optional) and garnish with a pumpkin blossom.


¡Buen provecho!


  • I loved this dish the moment I saw it Ben. Corn on the cob is prolific right now at our markets so I feel inspired.

  • Looks delicious, Ben. I like your mom's version better than the traditional.

    Hope all is well with you. Looking forward to more regular posting once you're comfortably settled.

  • Between the fresh sweet corn that's available right now and the salty spicy chorizo, it seems to me that you just can't go wrong with a dish like this! I love your mom's changes to the traditional recipe…sounds like she's got some serious instinct in the kitchen.

  • Good to hear you are settling in Ben. What a gorgeous side dish…I adore choclo!

  • We are definitely eating lots of corn these days – I'll have to try this. I've been making corn pudding, corn fritters, etc., etc.

  • Lots of tasty flavours! I have sweetcorn and chorizo!

  • Hi Ben! Great to see you blogging again! I missed you!

  • That looks really good Ben! I am a big fan of both sweetcorn and of chorizo so this must be a winner for me!

  • This looks incredible! Definitely saving this one.

  • G’day I would love to try this dish! I have dried epazote and was wondering how much would I substitute dried for a sprig? Thank you!

Leave a Reply