Attention: Corn is in season. You probably didn’t know, because in Spain it is a rather degraded food: the first uses that come to mind are popcorn or corn flour, and please don’t let anyone think of mentioning the infamous cans of sweet corn. , which should not be mentioned.
Corn is a wonderful ingredient and in Latin America they specialize in its preparation, especially in Mexico where it is an essential part of all their cuisine. The most obvious, of course, are the corn tortillas for the tacos, but today’s dish is also not that popular, especially in the capital: esquites are probably the most typical street food in Mexico City, boiled corn kernels with mayonnaise, cotija cheese, lime , coriander and chili powder. Well, they will be there with the elotes, the unpeeled version, and with grilled corn instead of boiled.
They can be eaten individually in a glass, as we would on any street in Mexico; but to me they seem like a great side dish for a barbecue. Instead of mayonnaise, you can use sour cream or half and half; And although the cheese used in Mexico is Cotija, you can replace it with feta, which is easier to find in Spain: the result will be very similar.
Because it is such a popular dish, there are many versions. I like to drain the esquites and add enough water to emulsify them with the mayonnaise and create a creamy sauce. But there are many people who prefer them in broth, with the broth created when cooking the corn being very tasty and full of flavor. If this is the case, you can increase the amount of water you cook the corn in and that’s it. If you don’t know how to peel a cob, this video has some good pointers.
Time: 35 minutes
Difficulty: Absolutely none
Ingredients
For 2 people
- 4 ears of corn
- 1 medium onion
- 50g butter
- 3 bay leaves
- 4 tablespoons mayonnaise or sour cream (plus a little more for decoration)
- 100 g Cotija cheese, replaceable with feta
- 3 limes
- A bunch of coriander
- Chili powder (Tajín type)
- Black pepper
- Salt
instructions
1.
Peel the four ears. Cut the onion into fine brunoise.
2.
Place butter and onions in a large skillet or saucepan and sauté over medium-high heat until softened, seven minutes.
3.
Add the corn kernels and fry, stirring frequently, for five minutes to release their flavor.
4.
Add about 250 milliliters of water – it should reach the surface of the corn, if not, add more until it reaches it – the bay leaves and a generous pinch of salt. Mix and bring to a boil. When it boils, cover and let it cook for 20 to 25 minutes, or until the corn is tender but al dente.
5.
Drain the corn, reserving the cooking water and adding it to the pan. Add the mayonnaise, ¾ parts of the feta cheese, the juice of one lime, half of the chopped coriander (including the stems) and plenty of black pepper. Add two tablespoons of cooking water and mix well to create a creamy sauce that coats each kernel of corn. Then add more water until the desired consistency is reached.
6.
Serve immediately, finishing with additional mayonnaise, the reserved feta, chopped coriander, black pepper, chili powder and the remaining chopped lime.
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