Esquites Recipes

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

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:

• Melt the butter in a large skillet, preferably cast iron, over medium heat. Once melted, add the corn and the salt (if using frozen corn, no need to defrost first). Cook, stirring just every minute or so, until the corn is warmed through and turning golden on the edges, about 5 to 8 minutes (turn the heat down to low if the corn starts jumping out of the pan).
• Add the garlic and cook until fragrant, about 30 seconds, then remove the skillet from the heat. Let the corn cool for a few minutes, then transfer it to a medium mixing bowl.
• Add the remaining ingredients to the bowl (the mayonnaise, optional jalapeño, lime juice, chili powder, optional cayenne, cheese and cilantro). Stir to combine. Season to taste with additional salt, if needed.
• To serve, divide the mixture between small cups and garnish individual servings with a wedge of lime, perhaps a sprinkle of additional cheese and chili powder. Leftovers keep well, refrigerated, for about 4 days.

ESQUITES

Steps:

• Combine water and sugar in a large bowl and stir well. Leaving corn in husks, soak for at least 1 hour.
• Preheat an outdoor grill for low heat with mesquite chips in the wood box. Lightly oil the grate.
• Grill corn, still in husks, for 45 minutes. Remove from grill and let cool before shucking.
• Cut corn from the cobs and combine with chili powder. Saute corn kernels in a skillet over medium heat, tossing frequently, until you see come charring, about 5 minutes.
• Add cotija cheese, crema, cilantro, and salt and cook until warmed through, about 4 more minutes. Spritz with lime juice and serve immediately.

CAESAR ESQUITES

Steps:

• Fill a large stockpot with water and bring to a boil. Add the corn, cover and cook until the kernels are tender, about 10 minutes. Drain and transfer the corn to a large bowl to cool completely.
• Add the sour cream, lime juice, Worcestershire sauce, anchovies and garlic to a medium bowl and stir to combine. Gradually whisk in the oil until thickened and emulsified; season with salt and pepper.
• Cut each ear of corn in half crosswise. Stand a piece upright and slice off the kernels, cutting close to the cob so they come off in wide sheets.
• Add about 1/2 cup of the dressing to the center of a large platter. Spread it with a spoon in a swishing motion, Put the sheets of corn on top of the dressing.
• Using a vegetable peeler, shave off 1/2 cup of Parmesan curls and scatter it over the corn. Then use a rasp grater to finish the dish with finely grated Parmesan. Serve with lime wedges and the remaining dressing on the side.

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.