Esquites con pepitas y chile de árbol

Name: Esquites con pepitas y chile de árbol
Total time: 15 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 tbsp unsalted butter; 1 tbsp vegetable oil; 3 pc chile de árbol; 8 pc white corn kernels; 2 cup water; 2 tbsp epazote; 1 tsp kosher salt; ⅔ cup hulled pumpkin seeds; 2 tbsp fresh coriander; 2 tbsp fresh basil; 2 pc limes; ½ cup mayonnaise; ½ cup Mexican crema; 1 cup queso fresco; 1 cup cotija cheese; 1 tsp chile piquín

Mexican-style corn in a creamy, spiced bowl topped with toasted pumpkin seeds and fresh herbs, finished with optional lime and cheeses.

15 min 302 kcal/serving serves 8

302kcal14gprotein5gcarbs26gfat

patijinich.comView the original on patijinich.com More from patijinich.com on Mello

🧈unsalted butter

🫗vegetable oil

🥣chile de árbol

🌽white corn kernels

💧water

🥣epazote

🧂kosher salt

🎃hulled pumpkin seeds

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About Pati Jinich

Mexican chef, television host, and cookbook author specializing in regional Mexican cuisine

Pati Jinich is a Mexican chef, television host, and cookbook author known for introducing home cooks to the depth and diversity of Mexican regional cooking. Born and raised in Mexico City and now based in the Washington, D.C. area, she hosts the PBS series Pati's Mexican Table and has written several cookbooks exploring Mexico's regional dishes and ingredients.

Her cooking draws on the traditions of different Mexican states, with an emphasis on dried and fresh chiles, tomatillos, masa, and slow-cooked braises like mole and barbacoa. She often traces dishes back to their regional origins, pairing that context with recipes adapted for home kitchens outside Mexico, and she frequently highlights how ingredients shift from one region to the next.

24 recipes on Mello, imported from patijinich.com, mostly Mexican and Mexican (Puebla, Lebanese community influence).