Esquites is a traditional Mexican snack often sold at corn stalls or festivals. Chef Garces suggests pairing it with tacos.
1 Medium onion, small dice
8 Cups corn kernels off the cobb
4 Cups corn stock (recipe follows)
4 Oz. Butter
Epazote, a fresh Mexican herb *
Lime Mayonnaise (recipe follows)
Queso Fresco *
Chili Piquin *
Get the rest of the recipe after the jump!
Sweat diced onions in butter. Add corn kernels and cook until soft (About 15 minutes). Add corn stock and simmer on low heat for about 20 minutes, leaving some liquid. Season with salt to taste. Fold in epazote. Serve warm in large bowl. Top with a light layer of Lime Mayonnaise, crumbled Queso Fresco and a gentle shake of Chile Piquin.
6 corn cobs, kernels removed
1 medium onion, sliced thin
3 cloves garlic, crushed
2 tbs olive oil
4 quarts water
Salt to taste
Gently sweat onions and garlic in olive oil until very soft. Add corn cobs and water and cook until stock is very fragrant and flavorful, about one hour. Strain to remove cobs and onion and season to taste with salt.
1 cup prepared mayonnaise
1/8 cup fresh squeezed lime juice
Salt to taste
Combine mayonnaise and lime juice in a small bowl and mix well. Season to taste with salt.
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