Esquites

Name: Esquites
Ingredients: 4 ears of corn, husks removed; 1 tablespoon butter; 1 medium fennel bulb, diced; 2 cloves garlic, minced; 1 teaspoon dried epazote; 1 lime, halved; 1/2 tablespoon good olive oil; 1/4 cup cotija cheese; 1/2 teaspoon chipotle powder, or to taste

9 ingredients

3 steps

Ingredients

4 ears of corn, husks removed
1 tablespoon butter
1 medium fennel bulb, diced
2 cloves garlic, minced
1 teaspoon dried epazote
1 lime, halved
1/2 tablespoon good olive oil
1/4 cup cotija cheese
1/2 teaspoon chipotle powder, or to taste

Directions

1

Over a hot grill or an open gas-stove flame, char the corn until well blackened but not completely burnt. Remove from heat, and when cool enough to handle, shave off kernels using a chef's knife and reserve.
2

Heat a large saute pan over medium heat. Melt the butter, then add fennel and garlic. Sweat for 2 minutes, then turn up the heat a bit and saute until just cooked through, about five to seven minutes. Add the epazote and the charred kernels of corn to the mixture, and toss to combine until heated through.
3

Remove from heat. Stir in cotija, olive oil, and chipotle powder. Squeeze the lime into the mixture. Season with salt.