Esquite

Name: Esquite
Cuisine: Mexican
Ingredients: 6 to 8 corn; cotija cheese; 2 pieces garlic; 1 small piece onion; 0.5 piece jalapeno; limes; cilantro; crema; 1 tbsp mayo; tajin; 2 tbsp butter; 1 tsp salt; 2 cups water

Serves 1

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Esquite

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Serves 1

Directions

1Cook the corn inside a skillet or on a barbecue, making sure to cover them up so that the steam can cook them well.
2Wash the corn and cut the kernels off the cob into a bowl.
3Chop up a small piece of onion and two pieces of garlic.
4Cut half a jalapeno; remove the seeds for less spice.
5Place a skillet on medium heat and add about two tablespoons of butter, then melt it down.
6Once the butter melts, add the onions, garlic, and jalapeno, then sauté for two to three minutes.
7Add the corn to the skillet.
8Add about a teaspoon of salt.
9Add about two cups of water (for six to eight ears of corn).
10Place a lid on the skillet and then uncover it and cook for about two more minutes.
11Once cooked, add the corn to a bowl. You can choose to leave the liquid in or take it out.
12Crumble the cotija cheese with a fork (or grate if preferred).
13Add about a tablespoon of mayo per corn (for six to eight ears of corn) and spread it on.
14Drizzle crema all over the corn, using a little less than mayo.
15Add as much crumbled cheese as you'd like.
16Add as much tajin as you can handle, tasting it before to gauge the heat.
17Add some cilantro on top, if desired.
18Add some lime juice.
19Mix it up a little.

Ingredients

6 to 8 corn
cotija cheese
2 pieces garlic
1 small piece onion
0.5 piece jalapeno
limes
cilantro
crema
1 tbsp mayo
tajin
2 tbsp butter
1 tsp salt
2 cups water

Equipment

skilletbowl

Tips

You can use canned corn if fresh corn is not available.
You can cook the corn on a barbecue instead of a skillet.
Remove seeds from jalapeno for less spice.
You can leave the liquid in with the corn or drain it, it's your choice.
Cotija cheese crumbles easily with a fork, so grating might not be necessary.
Adjust the amount of mayo, cheese, and tajin to your personal preference.
Do not add cilantro if you don't like it.

Esquite

Serves 1

facebook.com

Esquite

facebook.com

Serves 1

Directions

1Cook the corn inside a skillet or on a barbecue, making sure to cover them up so that the steam can cook them well.
2Wash the corn and cut the kernels off the cob into a bowl.
3Chop up a small piece of onion and two pieces of garlic.
4Cut half a jalapeno; remove the seeds for less spice.
5Place a skillet on medium heat and add about two tablespoons of butter, then melt it down.
6Once the butter melts, add the onions, garlic, and jalapeno, then sauté for two to three minutes.
7Add the corn to the skillet.
8Add about a teaspoon of salt.
9Add about two cups of water (for six to eight ears of corn).
10Place a lid on the skillet and then uncover it and cook for about two more minutes.
11Once cooked, add the corn to a bowl. You can choose to leave the liquid in or take it out.
12Crumble the cotija cheese with a fork (or grate if preferred).
13Add about a tablespoon of mayo per corn (for six to eight ears of corn) and spread it on.
14Drizzle crema all over the corn, using a little less than mayo.
15Add as much crumbled cheese as you'd like.
16Add as much tajin as you can handle, tasting it before to gauge the heat.
17Add some cilantro on top, if desired.
18Add some lime juice.
19Mix it up a little.