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Esquites (Mexican Corn Salad)
This is a very popular Mexican food made with tender corn kernels and a local herb called epazote. You have to put chili, lemon, butter, mayonnaise, and fresh cheese on top to fully enjoy the experience. Soooo creamy and good!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Course:
Salad , Snacks
Cuisine:
Mexican
Ingredients
- 2 cups water
- 4 ears Mexican white corn 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
- melted butter
- 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!
Cup of Yum