Butter-roasted fresh corn with poblano and chile de árbol (Esquites) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 85) by Rick Martinez

  • poblano chiles
  • epazote
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute parsley, oregano, and mint for epazote; crème fraïche or sour cream for crema; and Cotija cheese for queso fresco.

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Notes about this recipe

  • Eat Your Books

    Can substitute parsley, oregano, and mint for epazote; crème fraïche or sour cream for crema; and Cotija cheese for queso fresco.

  • bernalgirl on February 19, 2026

    I had frozen corn so I increased the onion and poblano so that it was more of a medley than a predominantly corn dish, stirred the crema into the dish, and topped with cotija cheese. We loved it this way although I’m looking forward to making it with fresh corn.

  • ellwell on December 28, 2022

    We used parsley and cilantro for the herbs, plain yogurt for the crema, and Mexican blend cheese. (our grocery stores were not well stocked after the Christmas rush). As my cooking teacher in Peru once said, "good plus good is good". It was a delicious side dish for our carne asada tacos.

  • averythingcooks on August 26, 2022

    I used a mix of parsley & oregano for the fresh herbs, feta for the cheese, sour cream for the crema and I had to use ground chilies de arbol to taste as I have no source for fresh. Happily, he gives lots of suggestions for substitutions and this was a very flavourful side for last night's dinner.

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