Esquites (Warm Mexican Corn Salad)
Ingredients
- 6 ears sweet corn
- 56 g salted butter
- 2 cloves garlic cloves garlic
- 1 bay leaf
- 1 tablespoon kosher salt
- 2 cups water
- 1/2 cup mayonnaise
- 1/4 cup ground ancho chiles
- 4 limes limes
- 200 g cotija cheese
- 1 cup cilantro
- 200 g Mexican crema
- Cholula Cholula Cholula
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Instructions
- Position a shucked ear of corn upright in a large bowl. Use a sharp knife to shave the corn kernels from the cob, working down towards the bottom of the bowl. Remove the kernels like this for all the ears of the corn. Discard all but 2 cobs. You’ll add it to the corn while it cooks.,Simply Recipes / Susy Villasuso
- Heat a large saucepan over medium heat. Add the butter and let it melt. Add the corn, reserved cobs, garlic, bay leaf, and salt, and cook for 5 minutes, stirring continuously. Add 2 cups water and bring it up to a boil. Then, reduce the heat to low heat and cover your pot with a lid. Simmer the corn for about 25 minutes, until cooked through.,Simply Recipes / Susy Villasuso,The two corn cobs flavor the esquites even more as everything cooks together.
- Remove the saucepan from the heat. Scoop out and discard the garlic, bay leaf, and cobs. Stir in the mayo, 2 tablespoons ground ancho chili, the juice of 2 limes, half of the queso fresco, and the cilantro. Taste and add more salt, if necessary.,Simply Recipes / Susy Villasuso
- Scoop the corn, including the cooking liquid, into serving bowls. I set out the fixings (crema, ground chile, limes, queso fresco, and hot sauce) on the side so that everyone can add them to their liking. I top mine with a spoonful each of crema and queso fresco, a sprinkle of ground chile, a squeeze of fresh lime, and a few dashes of hot sauce.,Keep some of the cooking liquid to serve warm along with the corn. It's so flavorful!,Refrigerate leftovers tightly covered for up to 3 days. Reheat it in a saucepan over medium heat until nice and steamy, 5 to 6 minutes. You can also reheat it in the microwave for about 1 minute.,You can freeze any leftovers for up to 1 month. Defrost fully overnight in the fridge before reheating.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Susy Villasuso
Source
Original recipe: View Original