David Schuttenberg’s Esquites – Corn
Esquites (or ezquites) is a Mexican snack, which means, “toasted corn”. This is a great summer recipe, delicious and easy to make.
- 4 Ears Corn husks removed
- 4 Tbs Butter
- 1 Medium White onion finely chopped
- 2 Cloves Garlic minced
- 1 Bunch Fresh cilantro
- 1 Lime halved
- To taste Salt
- 2 Tbs Cotija cheese Mexican cheese
- To taste Chili powder
- Gather your ingredients together.
- Over a hot grill or an open gas-stove flame, char 2 ears of corn until well blackened but not completely burnt.
- Remove from heat, and when cool enough to handle, shave off the kernels using a chef’s knife and save.
- Shave off the kernels to the 2 remaining ears of raw corn.
- Heat a large sauté pan over medium heat.
- Melt butter, then add onion and garlic and cook for 2 minutes.
- Add raw corn kernels and stems from the cilantro, and sauté until corn is just cooked through, about 5 to 7 minutes.
- Turn heat to high, add the charred kernels of corn to the mixture, and toss to combine until heated through.
- Squeeze the lime into the mixture.
- Season with salt.
- Remove cilantro stems and spoon mixture into 4 bowls.
- Top each portion with the Cotija cheese, a pinch of chili powder, and the chopped cilantro leaves.
Thank you “In Season” for the recipe.