Make vegan esquites – recipe
A simple recipe for a Mexican favourite. Esquites couldn’t be easier or tastier.
2 cups frozen or fresh sweetcorn 1 cup vegetable stock
1 cup diced white onion
1 tsp dried oregano
1 tsp dried epazote*
Diced white onion
- Place corn, stock, onion, oregano and epazote in a medium saucepan
- Simmer for approximately 10 minutes
- Serve in small bowls, ensuring each bowl has plenty of stock
- Garnish according to taste. In Mexico, people sometimes add cheese and cream so you could experiment with vegan versions of these.
*This herb is common in Mexico but may not be easy to find outside North America. Try online or specialty shops.
Recipe and photo remain property of Sean O’Callaghan and may not be reproduced without permission. © fatgayvegan.com