Street FoodMediumFree

Esquites with Bone Marrow

Name: Esquites with Bone Marrow
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 500 ml Chicken stock; 1 White onion; 1 tbsp Tajin chilli powder; 1 Serrano chilli; 6 Fresh sweetcorn cobs; 1 sprig Epazote; 6 Beef marrow bones (halved lengthways); 4 Limes; 15 g Butter; 6 tbsp Mayonnaise; 80 g Grated cotija cheese; 1 tsp Salt

5.0(1 rating)

45 min (15 prep + 30 cook) Medium 6 servings Ciudad de México

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 4 Jul 2026

Street-style corn topped with roasted beef bone marrow, cotija cheese and chilli.

Servings

Custom:

💰 Estimated cost: £18.80

£3.13 per person

* Approximate prices based on UK supermarkets

Ingredients

500 ml Chicken stock£0.95find
1 White onion£0.65find
1 tbsp Tajin chilli powder£0.53find
1 Serrano chilli£0.40find
6 Fresh sweetcorn cobs£5.94find
1 sprig Epazote£2.00find
6 Beef marrow bones (halved lengthways)£4.32find
4 Limes£0.69find
15 g Butter£0.12find
6 tbsp Mayonnaise£0.40find
80 g Grated cotija cheese£2.80find
1 tsp Salt£0.01find

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About this recipe

Esquites with bone marrow are the most luxurious contemporary version of Mexican street corn.

History & Origin

Esquites with bone marrow represent one of the most successful fusions in contemporary Mexican gastronomy. Esquites are a pre-Hispanic snack whose name comes from Nahuatl "izquitl". The combination emerged in Mexico City around 2015 in neighbourhoods like Roma and Condesa. The roasted bone marrow complements the natural sweetness of corn extraordinarily well. This fusion reflects the trend of elevating street food to gourmet status without losing its popular spirit.

Estimated cost

£18.80

Total cost

£3.13

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

12g

Protein

28g

Carbohydrates

24g

Fat

Fibre

550mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Ask your butcher for 6 beef marrow bones halved lengthways. Soak in cold salted water for 2 hours. Rinse.
💡 Soaking in salted water cleans the marrow.
2
Preheat oven to 220°C. Place bones marrow-side up. Season with salt and pepper. Roast 15-20 minutes.
3
Strip kernels from 6 fresh sweetcorn cobs. Saute with butter, epazote, onion and serrano chilli for 5 minutes.
4
Add 2 cups chicken stock, salt, and cook 10 minutes.
5
Serve hot. Add mayonnaise, grated cotija cheese and Tajin chilli powder.
6
Crown each portion with hot bone marrow scooped from the bone. Squeeze lime over and serve immediately.
💡 The marrow must be served straight from the oven.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.