Esquites (Mexican Corn Salad)
User Reviews
4.9
Esquites (Mexican Corn Salad)
Description
Esquites begins by shaving kernels from cleaned ears of white Mexican corn, then simmering them in water and chicken or vegetable broth with epazote leaves to infuse an earthy herbal note. The mixture simmers gently until the liquid reduces by about two-thirds, yielding softened corn in a flavorful broth.
The salad can be garnished according to preference, offering a combination of creamy (mayonnaise), tangy (lime juice), salty (queso fresco), spicy (hot sauce and chili powder), and buttery notes. The base is subtly seasoned and tender, while the toppings add layers of flavor and texture contrast.
This preparation is a warm, comforting snack or side that highlights fresh corn in a simple, flexible way with traditional Mexican ingredients.
Ingredients
- 2 cups water
- 4 ears white corn Mexican elote blanco
- 2 epazote leaves
- 1 cup chicken broth or vegetable broth
A choice of toppings:
- mayonnaise
- lime juice
- queso fresco cheese grated
- hot sauce
- butter melted
- chili powder
Instructions
- Start off with cleaning the corn and removing any silk and husks. Chop at both ends and discard the pieces. Wash the corn cobs thoroughly.
- Shave off the kernels from the cob with a sharp knife. We recommend holding the cob at an angle on a cutting board and cutting the kernels from the top to the bottom. Always make the cutting motion away from your body to prevent injury!
- Prepare a deep pot and add your corn kernels to it together with the water, the chicken/vegetable stock and the epazote. Season to taste.
- Bring the broth to a boil then reduce the heat to medium. Cook until about ⅔ of the liquid has evaporated.
- If the corn isn't soft enough for your liking at this point, add another 1 cup of water and simmer further until cooked.
- Serve hot with your favourite toppings and enjoy!
Notes
User Reviews
Overall Rating
4.9
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