Esquites Mexican Corn 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.

ESQUITES RECIPE (MEXICAN CORN OFF THE COB)

Steps:

• Enjoy warm or at room temperature. The corn can be cooked up to a day in advance and stored in an airtight container in the refrigerator. Bring to room temperature for about 15 minutes before assembling the salad. Leftovers can be stored in an airtight container in the refrigerator for up to three days.

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 (MEXICAN CORN)

Steps:

• Preheat grill to medium-high.
• Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.
• Meanwhile, whisk mayonnaise, sour cream, scallion, cheese, lime zest, lime juice, salt and chile powder in a medium bowl.
• Cut the kernels from the cobs. Add to the bowl and toss to combine.

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.

ESQUITES

Steps:

• Slice the corn kernels off of the cob, and put them in a medium saucepan, with the butter, salt, and the water.
• Cook on medium heat, until fragrant, and fully cooked.
• To serve, pour the corn and broth in foam cups (typical), add some of the mayonnaise (to taste), chile powder and lime juice to taste.
• Enjoy.

ESQUITES (MEXICAN CORN SALAD)

Steps:

• 1.Melt butter in skillet on medium-high.
• 2.Add corn and mix with butter.
• 3.Let corn char on bottom of pan. Then stir and char again.
• 4.Add the jalapeno, saute for a minute and then remove from heat.
• 5.Place into a bowl and add mayonnaise, garlic, green onions, cilantro, lime juice, cheese, chili powder and avocado.
• 6.Serve warm or chilled, your choice.

ESQUITES (MEXICAN STREET CORN SALAD)

Steps:

• Heat oil in a large non-stick 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 well charred all over, about 10 minutes total. Transfer to a large bowl.
• Add mayonnaise, cheese, scallions, cilantro, jalapeno, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.