Epicteto Sharon Recipes

ESQUITES CON SALSA DE TOTOPOS

Steps:

• Esquites
• Bring a large stockpot of generously salted water to a boil. Place corn in pot, cover with a heavy plate to keep corn submerged, and remove pot from heat. Let corn sit until kernels are tender, about 10 minutes. Drain and transfer corn to a large bowl; let cool.
• Stir crema, mayonnaise, and 2 Tbsp. water in a medium bowl to combine, then mix in Cotija; season with salt. Cover and chill crema mixture until ready to serve.
• Salsa and assembly
• Crush tortilla chips very coarsely in a large resealable plastic bag. Set aside.
• Remove stems from guajillo and árbol chiles. Cut open with kitchen shears and scrape out most of the seeds and strings with your hands (wear disposable food-grade gloves if you have them). Break chiles into about ¼" pieces.
• Heat oil over low in a medium saucepan. Drop in a peanut and when oil starts bubbling gently around it, carefully add remaining peanuts. Cook, stirring often, until golden and fragrant, about 4 minutes. Add chiles and cook, stirring, until chiles starting to darken and puff, about 1 minute. Let cool 10 minutes.
• Transfer mixture to a food processor and process until peanuts and chiles are finely ground, about 2 minutes. Add sesame seeds, 1½ tsp. Diamond Crystal or ¾ tsp. Morton salt, and reserved tortilla chips. Pulse 3 times, just to combine (you want to preserve texture of sesame seeds and chips). Transfer salsa to a medium bowl and let cool. (The chile-peanut mixture will sink to the bottom while the chips stay afloat.)
• Cut corn in half crosswise and stand upright. Slice away kernels in wide sheets with a sharp knife, using a gentle sawing motion. Transfer corn to a large platter. Drizzle 2 Tbsp. lime juice over and sprinkle with salt. Spoon reserved crema mixture on top, then spoon ½ cup salsa over, making sure to dig out some chile-peanut mixture along with some chips; reserve remaining salsa for another use. Drizzle remaining lime juice over. Taste and season with more salt if needed. Do ahead: Salsa (without chips) can be made 1 month ahead. Cover and chill. Add chips up to 1 day ahead.