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.
Recipe by What's Cooking, Mexico? at