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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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Gather your ingredients together.
  2. Over a hot grill or an open gas-stove flame, char 2 ears of corn until well blackened but not completely burnt.
  3. Remove from heat, and when cool enough to handle, shave off the kernels using a chef's knife and save.
  4. Shave off the kernels to the 2 remaining ears of raw corn.
  5. Heat a large sauté pan over medium heat.
  6. Melt butter, then add onion and garlic and cook for 2 minutes.
  7. Add raw corn kernels and stems from the cilantro, and sauté until corn is just cooked through, about 5 to 7 minutes.
  8. Turn heat to high, add the charred kernels of corn to the mixture, and toss to combine until heated through.
  9. Squeeze the lime into the mixture.
  10. Season with salt.
  11. Remove cilantro stems and spoon mixture into 4 bowls.
  12. Top each portion with the Cotija cheese, a pinch of chili powder, and the chopped cilantro leaves.

Notes

Thank you "In Season" for the recipe.