Esquites (Mexican-style street corn)

This recipe, from Carla’s Comfort Food, isn’t as delicious as the street corn at Mission Taco Joint, but I’m working on it . .

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  • 1 tbsp unsalted butter
  • 1 jalapeño chile, stemmed and minced, with seeds
  • kosher salt
  • ½ tsp dried oregano
  • 3 cups fresh corn kernels
  • ½ cup chicken stock
  • crema or sour cream for serving
  • crumbled cotija or feta cheese, for serving
  • lime wedges, for serving
  • ground Mexican chile, like ancho, for serving
  1. In a large skillet, melt the butter over medium-high heat. Add the jalapeño and a pinch of salt. Cook, stirring, for 1 minute. Add oregano and cook, stirring, for 30 seconds. Add the corn and cook, stirring, for 1 minute.
  2. Stir in the stock and ½ tsp salt and bring to a boil. Reduce the heat to a simmer and cook until the corn is crisp-tender, about 5 minutes.
  3. Top with crema, cotija, a squirt of lime juice and a sprinkling of chile powder. Serve hot.
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