Esquites Recipe

Name: Esquites Recipe
Ingredients: 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 *; Garnish; Lime Mayonnaise (recipe follows); Queso Fresco *; Chili Piquin *; can all be found in any of the Mexican/Latin markets in South Philly

10 ingredients

23 steps

Ingredients

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 *
Garnish
Lime Mayonnaise (recipe follows)
Queso Fresco *
Chili Piquin *
can all be found in any of the Mexican/Latin markets in South Philly

Directions

1

Sweat diced onions in butter.
2

Add corn kernels and cook until soft (About 15 minutes).
3

Add corn stock and simmer on low heat for about 20 minutes, leaving some liquid.
4

Season with salt to taste.
5

Fold in epazote.
6

Serve warm in large bowl.
7

Top with a light layer of Lime Mayonnaise, crumbled Queso Fresco and a gentle shake of Chile Piquin.
8

Corn Stock
9

6 corn cobs, kernels removed
10

1 medium onion, sliced thin
11

3 cloves garlic, crushed
12

2 tbs olive oil
13

4 quarts water
14

Salt to taste
15

Gently sweat onions and garlic in olive oil until very soft.
16

Add corn cobs and water and cook until stock is very fragrant and flavorful, about one hour.
17

Strain to remove cobs and onion and season to taste with salt.
18

Lime Mayonnaise
19

1 cup prepared mayonnaise
20

1/8 cup fresh squeezed lime juice
21

Salt to taste
22

Combine mayonnaise and lime juice in a small bowl and mix well.
23

Season to taste with salt.