Esquites
Juicy kernels of young corn, simmered with epazote and chili, then served with lime, mayonnaise, and crumbled Mexican cheese.
Ingredients
- young corn kernels600 g
- onion100 g
- garlic2 cloves
- jalapeño pepper1 pcs
- vegetable oil2 tbsp
- fresh epazote1 stalk
- water500 ml
- salt1 to taste
- mayonnaise100 g
- lime1 pcs
- cotija or fresco cheese100 g
- ground chili pepper1 tsp
Instructions
If using corn on the cob, cut the kernels off with a knife; you'll need 600 g of kernels. Finely chop 100 g onion, 2 garlic cloves, and 1 jalapeño pepper.
Heat 2 tbsp oil in a saucepan over medium heat. Sauté the onion for 3–4 minutes until translucent, add the garlic and jalapeño, and cook for another 30 seconds.
Add the corn, 1 sprig of epazote, 500 ml water, and salt to taste. Bring to a boil, cover, and simmer over low heat for 25–30 minutes, until the kernels are tender but not mushy.
Remove the epazote sprig. Taste the broth and add more salt if needed; esquites should stay juicy, with a bit of broth remaining.
To serve, mix 100 g mayonnaise with the juice of half a lime. Cut the remaining lime into wedges.
Spoon the hot esquites into 4 cups or glasses. Top with the lime mayonnaise, 100 g crumbled cheese, and a pinch of ground chili.
Serve immediately with lime wedges; add more ground chili and salt to taste, if desired.
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