A vibrant, warm yellow corn mixture pops with contrasting splashes of deep red pomegranate seeds and bright green chives. A topping of melted cheese and a dollop of crema adds to the visual appeal, while a scattering of crispy tortilla curls gives a fun textual dimension.

Mexican Chive-Pomegranate Esquites

Name: Mexican Chive-Pomegranate Esquites
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tablespoons chives finely chopped; 4 cups corn kernels from about 5 fresh ears; 1 cup pomegranate seeds; 1/2 cup Mexican crema, or sour cream; 1 cup queso fresco crumbled; 4 small tortillas; 1 lime juiced; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper

An innovative, Insta-worthy twist on a Mexican classic.

Category Side Dish

Prep 15 minutes

Cook 20 minutes

Style Mexican

Technique Sauteing

Diet Friendly Gluten-Free

Daily recipe · February 25, 2024

A little about this dish

Get ready to add a burst of color and flavor to your meal with an interesting twist on classic Mexican cuisine. The brightness of chives, the creaminess of crema, and a surprise hit of pomegranate seeds combine brilliantly for a unique experience.

Ingredients (for 4)

Chives — 2 tablespoons — finely chopped
Corn kernels — 4 cups — from about 5 fresh ears
Pomegranate seeds — 1 cup
Mexican crema, or sour cream — 1/2 cup
Queso fresco — 1 cup — crumbled
Small tortillas — 4
Lime — 1 — juiced
Olive oil — 2 tablespoons
Salt — 1 teaspoon
Black pepper — 1/2 teaspoon

Preparation

Step 1 — 🌽🍳🔥

Heat 2 tablespoons of olive oil in a large skillet over medium heat, add corn kernels, salt, and pepper. Stir often until the corn is toasted and golden, which should take about 15-20 minutes.
Step 2 — 🌮🔪🍳

While the corn is cooking, cut your tortillas into thin strips and toast them in a separate skillet until they're crispy.
Step 3 — 🌽🧈🧀

After the corn is toasted, remove the skillet from the heat and let it cool a bit. Then, stir in half of the crema (or sour cream), queso fresco, and half of the chopped chives.
Step 4 — 🍲🌮🍋

Divide the corn mixture into plates or small bowls. Garnish each with a dollop of the remaining crema, a sprinkle of the remaining queso fresco and chives. Scatter the pomegranate seeds and crispy tortilla strips over the top, then finish with a squeeze of fresh lime juice.

A final fox tip

Esquites is a traditional Mexican street food often sold in a cup, which served as the base inspiration for this dish. Feel to mix and match different kinds of cheese and add more Mexican spices according to your preference. Children can help with the toasting of tortilla strips and assembling the ingredients together.