Esquites Vs Elotes Recipe

Esquites Recipe (Mexican Street Corn Salad) Joyful …

WebMay 4, 2020 · Preheat grill to medium high heat, about 375-400°F. Make the Chili Lime Cream Sauce: to a small bowl add mayo, plain yogurt, lime …

Rating: 5/5(1)
1. Preheat grill to medium high heat, about 375-400°F.
2. To a small bowl add mayo, plain yogurt, lime juice, smoked paprika, chili powder, chipotle chili powder, salt and pepper. Whisk until combined and smooth. Set aside.
3. Place corn directly on grill and grill each side for 3-4 minutes or until it’s slightly charred on all sides. Remove from grill. Once corn has cooled down, slice the corn off the cob and into a large bowl.
4. To the large bowl of corn add roasted red pepper, fresh cilantro, green onion, cotija cheese, black beans and chili lime cream sauce.

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The BEST Esquites Recipe (Mexican Elote in a Cup)

WebSep 15, 2023 · Step 1: Shuck the corn and remove as much of the corn silk as possible. Then slice off the corn kernels, rinse and drain throughly. …

1. Do watch the video for this recipe to have guided visual instructions. Shuck the corn to remove all of the husks and the silk. Rinse to remove any extra silks, but if a few are left it won't hurt anything. Use a tomato slicer knife or a sharp or serrated knife to cut off the kernels from the ears of corn. You can hold the ear of corn inside of a bowl and rest it on the bottom, then slice off the kernels -- carefully so you don't cut yourself. Continue until all ears of corn have been done.
2. Melt the butter in a hot pot, then add the onion and garlic and sprinkle a small pinch of the salt over them, saute until soft. Next add the serrano and cook for a couple of minutes before adding all of the corn kernels. Saute until the kernels begin feeling just a bit crispy. Now add the epazote, the broth and give the ingredients a good stir. This is completely optional, but I like to add a couple of the leftover corn cobs that have had their kernels sliced off, to the pot to give the broth extra flavour. Next cover the pot and bring to a boil, once boiled uncover and continue simmering until the liquid has halved and the kernels are nice and tender. Taste and adjust salt if necessary -- but remember you'll be adding cheese too which is a bit salty.
3. Once the esquites are cooked you can allow to cool slightly then serve in small cups. This recipe makes enough for four small servings. Remove the corn cobs, if used, ad the sprig of epazote. Ladle some corn and as much broth as desired (it tastes really good, so do add it) into each cup. Top with some mayo, cheese, lime juice and ground chile pepper -- the amounts are to taste and not everyone likes everything, customize it to your taste.

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