Herby, spicy fried corn (Esquites fritos) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 146) by Rick Bayless and Deann Groen Bayless

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cilantro or parsley for epazote.

  • averythingcooks on December 08, 2025

    I used a mix of parsley & chives for the herbs and cooked the corn in the suggested bacon drippings. I added some diced Fresnos with the (seeded) serrano and seasoned with a saltwater chili lime blend from the spice cupboard. Yet another good version of this style of dish.

  • TrishaCP on February 02, 2018

    This was a flavorful and easy version of esquites. I did use the epazote, and plenty of lime juice.

  • Rutabaga on October 18, 2017

    I made an herb-free version of this corn, and it was still very flavorful. The lime and cheese are such a good topping, and we also like to use Mexican Tajin chile-lime seasoning.

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