Esquites with Pears and Chapulines

Esquites with Pears and Chapulines

20 Prep Time
15 Cook Time
4-6 Servings
Esquites, also known as Mexican Street Corn is combined with the firm texture of Bosc pears and tasty sauteed Chapulines (grasshoppers) make this dished shared with us by our friends at USA Pears - Mexico division.
  • 17 ounces fresh corn kernels
  • 1 chopped onion
  • 2 finely chopped garlic cloves
  • 3 Bosc Pears cut in wedges
  • 3 ½ ounces (100g) chapulines (grasshoppers)
  • ½ cup butter
  • Salt and pepper

Melt butter in a skillet, sauté onion, garlic, and corn kernels.  Once they are soft, add pear wedges and chapulines; season with salt and pepper

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