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Kid Friendly Recipe
Esquites Recipe
A traditional Mexican corn dish; great with tacos!
| Prep time: 20 Minutes |
Mexican
|
| Cook time: 45 Minutes | Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 8 servings | |
| Calories 251 | |
| Calories from Fat 112 | 45% |
| Total Fat 12.77g | 16% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 87mg | 4% |
| Potassium 367mg | 10% |
| Total Carbs 35.31g | 9% |
| Dietary Fiber 4.2g | 14% |
| Sugars 0.53g | 0% |
| Protein 5.21g | 8% |
Ingredients Convert Measures
- 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
- Sweat diced onions in butter. Add corn kernels and cook until soft (About 15 minutes). Add corn stock and simmer on low heat for about 20 minutes, leaving some liquid. Season with salt to taste. Fold in epazote. Serve warm in large bowl. Top with a light layer of Lime Mayonnaise, crumbled Queso Fresco and a gentle shake of Chile Piquin.
- Corn Stock
- 6 corn cobs, kernels removed
- 1 medium onion, sliced thin
- 3 cloves garlic, crushed
- 2 tbs olive oil
- 4 quarts water
- Salt to taste
- Gently sweat onions and garlic in olive oil until very soft. Add corn cobs and water and cook until stock is very fragrant and flavorful, about one hour. Strain to remove cobs and onion and season to taste with salt.
- Lime Mayonnaise
- 1 cup prepared mayonnaise
- 1/8 cup fresh squeezed lime juice
- Salt to taste
- Combine mayonnaise and lime juice in a small bowl and mix well. Season to taste with salt.
