Esquites (Corn Kernels with Butter)

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There is a special relationship between Mexicans and corn. We can get enough of those delicious beauties!

We nixtamalize it to make masa and make tortillas and other delicious things or we just simply added to broths and other dishes, but the most popular and my favourite way to eat it, is on the cob, grilled and smoother with butter, Cotija cheese, lime, bit of salt and Valentina salsa.

You can find an elotero (a person that sells elotes on the street) in any city square and they are these genius people that came with the idea of selling the corn in a cup. Cutting the kernels of the corn cob and then cooking them with different ingredients, epazote and chillies being the most popular, then serve it in a cup with different toppings: butter, mayo, lime, salt and salsa. This, that my hubby calls a meal in its own, is the most delicious and cosy street food ever!

Every time we go to Mexico, we look forward to eat an esquite (the name we call it) and we all like ours in a different way, for instance, the hubby would eat his with lime and salt, no butter or salsa and I like mine with everything but no mayo. Then we usually sit by the pavement edge eating our esquites and we love the world go by!

It is very difficult to recreate this dish here in London as the corn we get here is very different from the one we get in Mexico. The corn in Mexico is white and not sweet, so it goes perfect with the savoury toppings. But here we don’t have that type of corn, so I made my best to get the flavour similar to the ones in Mexico!

Serves 4

Ingredients

  • 5 corn on the cobs
  • Epazote leaves (optional)
  • Salt to taste
  • 1 cup of crumbled Wensleydale cheese or feta
  • 5 limes
  • Valentina salsa or any salsa
  • Salted butter
  • Mayonnaise
  • Water

Method

Peel the cobs and discard the leaves. Place the corn cobs in a large sauce pan and cover with enough boiling water.

Cook for 15 min and remove the corn cobs to cool down. Once they are a bit cool, remove the corn kernels with a knife. Discard the cobs.

Place the kernels in a saucepan and add a bit of the water that were boiled in. Then add some epazote or chilli or herbs, salt to taste and a bit of butter. Cool for 5 min.

Have the rest of the ingredients ready. Serve some of the kernels in a cup or small bowl and add lime juice, butter or mayo, salt, cheese and salsa.

Enjoy them with your family in the garden and imagine that you are in Mexico 🙂

Listo!

Provecho!

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