Corn Esquites Food

ESQUITES RECIPE

Steps:

• In a medium-high heat, melt the butter in a skillet. Once melted, add the chopped onion and cook until transparent.
• Add the corn and epazote (if using), serrano pepper, and 1/3 water. Stir and cover to cook, stirring occasionally. It will take between 6-8 minutes to cook. Check for doneness and do not overcook, corn kernels should be firm.
• Season with salt and serve in 4 cups. Top with cream and/or mayonnaise and cheese. If you don't want to use the serrano peppers and use cayenne or chili powder instead, then add it at this point with some lime juice.

CREAMY CORN CUPS ("ESQUITES")

Steps:

• Bring a large saucepan of salted water to a boil over medium-high heat. Add the corn and cook until tender, about 5 to 7 minutes. Using tongs, transfer the corn to a platter and allow them to cool slightly. Using a serrated knife, remove the kernels from the corn. Divide the corn between 4 individual cups or small glasses. Put 1 tablespoon mayonnaise and 1 tablespoon butter in each glass. Sprinkle with cheese, chili powder, and salt. Serve with the lime wedges, if desired.

MEXICAN STREET CORN SALAD (ESQUITES) RECIPE

Steps:

• Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
• Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.

ESQUITES

Steps:

• In a large cast iron or heavy skillet, heat oil over medium-high. Add corn, season with salt and pepper, and cook, stirring occasionally, until corn is nicely charred and softened, 8 to 10 minutes. Turn off the heat and let stand for 2 minutes. (This helps the corn pick up more char and smoky flavor.)
• Meanwhile, in a large bowl, combine mayonnaise, crema, cilantro and lime juice; season with salt and pepper. Reserve 1/4 cup sauce in a small bowl for drizzling.
• Add seared corn to the large bowl, season with salt and pepper and toss to coat. Transfer to a large serving platter, spreading corn mixture in an even layer. Drizzle with the reserved sauce, and sprinkle with Cotija and chile powder. Garnish with more cilantro and serve with lime wedges.

ESQUITES

Steps:

• Make the spice blend: Combine the salt, chili powder, ancho powder, paprika, garlic, guajillo powder and lime zest in a small bowl; set aside.
• Make the crema: Combine the mayonnaise, sour cream, cilantro and 1/2 teaspoon of the spice blend in a medium bowl; refrigerate until ready to use.
• Cook the corn: Heat a grill to high. Brush the corn with vegetable oil. Grill, turning occasionally, until tender, 8 to 10 minutes. Let cool.
• Cut the kernels off the cobs and transfer to a large bowl. Add 1/4 cup of the crema, 1/2 teaspoon of the spice blend and the cotija and cilantro; stir to combine. Top with more cotija and cilantro and sprinkle with more of the spice blend. Serve with lime wedges.

SPICED STREET CORN SALAD (ESQUITES)

Steps:

• Heat oil in a large cast iron skillet over medium heat until sizzling. Add corn and cook, stirring occasionally, until the corn is toasted and golden brown, 15 to 20 minutes. Add onion and garlic and cook for another 30 seconds. Remove from the heat and allow to cool, 10 to 15 minutes.
• Mix corn mixture, jalapeno, 3 tablespoons cotija cheese, mayonnaise, lime juice, cayenne, and salt together in a mixing bowl. Adjust seasonings, adding more of your preferred flavors if desired. Top with remaining cotija cheese and cilantro.

RANCH-STYLE ELOTE / ESQUITES (MEXICAN CORN) 3 WAYS #RSC

Steps:

• Start by making the dressing. In a small glass bowl, mix the Greek yogurt with milk and the "Hidden Valley Ranch" seasoning mix, cover with plastic wrap and refrigerate for at least 2 hours (up to 24 hours) -- and away we go! --.
• "Stove-top / Broiling method for Elote": On the stove-top, boil frozen corn on the cob according to package instructions, (or micro-wave, per instructions). If using fresh, remove husks and boil corn in large sauce pan until tender. IMPORTANT: Save about 1/2 c of the water from the boiling process (it contains the starch) for the "Esquites" preparation method.
• While corn is boiling, preheat oven to 500* F with a rack set in middle of oven.
• When the corn is cooked thru, remove the ears of corn to a platter.
• Okay, here is where we can 'part ways' on cooking methods -- but for now, I'm sticking with the stove-top / broiler method for "Elote".
• Now that the corn is cooked, line a baking tray with aluminum foil. Brush each ear of corn with the melted butter, salt and pepper lightly and place on tray (NO chili powder yet).
• Place tray in oven and bake for approx 15 minutes +/-, rotating (rolling) corn often, until all sides are lightly browned. Once you've reached your desired browning, remove the corn to that same platter that we dirtied earlier.
• "Grilled Elote" (the true way): The other alternative is using your grill to brown. If you are starting your corn on the grill, (while skipping the boiling method), be sure to remove silk only, and soak corn in water before grilling. Leave husks on while grilling, until your ready to brown them. when cooked thru, remove husks, brush with melted butter and grill ears, while turning, to desired browning has been achieved.
• (There you have the basics done. Now, were 'parting ways' again -- You can have one cob each that serves 4, or you can cut each cob in half to make 8 small servings. Now, at this point, you can shave the kernels off of the cob using a serrated knife, into a bowl, and "voila", we are now morphing into "Esquites" -- but please wait patiently for that).
• If you want "Elote", leave the cob in tact, slather it with the dressing we made earlier, heavily sprinkle on the grated Parm and add a little minced chives. (Heck, roll it thru them)! Squeeze a wedge of lemon over the whole thing, and add the touch of chili powder (if you so desire). Now your Americanized Ranch version of "Elote" is done.
• "Esquites": You've shaved the kernels off the cob after boiling and browning. Now put the kernels in a bowl, add the desired amount of water that the corn was boiled in (1/4-1/2 c), then throw in a heap of the dressing, cheese and chives and mix well. Squeeze a couple of lemon wedges 'over the top' (only after mixing). Enjoy!
• *** I used the following substitutions to make my "Ranched-up" version vs the traditional:.
• Greek Yogurt, milk & Ranch seasoning = mayo.
• Parmesan cheese = Cotija cheese.
• lemon = lime.