How to make The BEST Mexican Street Corn Recipe | Esquite Chile Colorado

How to make The BEST Mexican Street Corn Recipe | Esquite Chile Colorado

Hello & welcome! In today’s recipe, I’ll be showing you how to make The Most Easy & Delicious “RED” Mexican Street Corn. Red doesn’t always mean spicy, I’ll be sharing details to keep your recipe mild and plenty of options to bring on some 🥵🌶🔥 I will also be showing you how to make Mexican street corn chili sauce, and how to prepare this scrumptious recipe 3 ways. If you make this recipe, please come back and let us know what you and your family think. A list of all ingredients and tips will be listed below ⬇️ Now go ahead and get your cup of water while we prepare this delicious recipe. Thank you for allowing us to cook and entertain you today. Please subscribe, comment, and like if you haven’t, and don’t forget to share us with your loved ones. Lots of love, Steph, and Cloud 💛
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Pressure cook 35 mins for small beef bones, chicken, or shrimp
Pressure cook 45 mins for large beef bones or pork
🛑 If you’ll be using different proteins and need help, leave a comment with a ⁇ and Cloud and I will gladly guide you through the step

Feeds 6 to 8 hungry people 😁
Ingredients
12 to 16 ears of corn
2 to 3 pounds of beef bone or your choice of protein with bone (chicken, pork, or Shrimp shells)
7 Guajillo chiles + hot water to soften chiles
6 Chiltepines
3 Chiles de Arbol
1 Tbsp salt (Adjust to taste)
4 Tbsp of butter
1 Bay leaf
7 cups of water (4 to blend and add remaining to the pot, more if needed to fully cover ingredients)
Optional epazote

Chili sauce
Equal parts chamoy and Valentina hot sauce
Desired amount of tajin
Juice of 1 to 2 key limes
Optional add ins Fortitos Chilito or Miguelito
Optional chiles for spice

Toppings
Mayonaise
Chamoy
Valentina hot sauce
Key limes
Tanjin
Cotija cheese
Butter if you like is supper buttery
Optional crushed Hot Cheetos
Corn chips or Tostitos salsa verde
Nacho cheese
asadero or mozzarella cheese

Stove top cooking
Bring water to a boil and add beef bones, boil on medium with the lid on for 15 mins, remove impurities, add salt and blended chile ingredients, and continue to boil for a minimum of 1 1/2 hours (The longer the better), next add corn epazote and desired amount of whole corn. Continue to cook on medium heat for 30 mins and serve as suggested on video #mexicancorn #esquite #corninacup #mexicanstreetfood
Tip‼️
Have a lot of fun when making this recipe 😁
1 1/2 ears of corn per adult corn in a cup
The larger the beef bone the longer the cooking time
You may use fresh corn, frozen corn, or canned corn for this recipe
Please make all recipes comfortable for your home Corazón

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