ESQUITES RECIPE
Tasty corn kernels served in a cup. In México, a great amount of our street food is made up of vegetables, fruits, and grains. We love to have baked sweet potatoes, baked plantains, fruit salads with cream, fruit with lime, salt, and dry pepper, drinks made with fruits, and of course, corn... Esquites Recipe.
Provided by Mely Martínez
Categories Antojitos
Time 20m
Number Of Ingredients 11
Steps:
- In a medium-high heat, melt the butter in a skillet. Once melted, add the chopped onion and cook until transparent.
- Add the corn and epazote (if using), serrano pepper, and 1/3 water. Stir and cover to cook, stirring occasionally. It will take between 6-8 minutes to cook. Check for doneness and do not overcook, corn kernels should be firm.
- Season with salt and serve in 4 cups. Top with cream and/or mayonnaise and cheese. If you don't want to use the serrano peppers and use cayenne or chili powder instead, then add it at this point with some lime juice.
Nutrition Facts : Calories 277 kcal, Carbohydrate 24 g, Protein 9 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 45 mg, Sodium 209 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
ESQUITES RECIPE (MEXICAN CORN OFF THE COB)
Steps:
- Enjoy warm or at room temperature. The corn can be cooked up to a day in advance and stored in an airtight container in the refrigerator. Bring to room temperature for about 15 minutes before assembling the salad. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Nutrition Facts : Calories 199 kcal, Carbohydrate 23 g, Cholesterol 15 mg, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, Sodium 490 mg, Sugar 5 g, Fat 11 g, ServingSize 6 servings, UnsaturatedFat 0 g
MEXICAN STREET CORN SALAD (ESQUITES) RECIPE
This esquites recipe offers all the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.
Provided by J. Kenji López-Alt
Categories Side Dish Appetizers and Hors d'Oeuvres Quick and Easy Sides
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
- Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.
Nutrition Facts : Calories 276 kcal, Carbohydrate 26 g, Cholesterol 17 mg, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, Sodium 361 mg, Sugar 6 g, Fat 18 g, ServingSize Serves 4, UnsaturatedFat 0 g
ESQUITES
Esquites are the salad form of elotes, charcoal-grilled Mexican corn on the cob that is slathered with a creamy sauce, seasoned with chile powder and lime juice and topped with Cotija, a crumbly, aged Mexican cheese. This version doesn't require a grill, and instead chars the corn kernels in a hot skillet until browned and caramelized. Cotija brings salty, milky accents to the salad. Ancho chile powder adds smoky notes, but you can use any type of chile powder you favor. Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.
Provided by Kay Chun
Categories salads and dressings, vegetables, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large cast iron or heavy skillet, heat oil over medium-high. Add corn, season with salt and pepper, and cook, stirring occasionally, until corn is nicely charred and softened, 8 to 10 minutes. Turn off the heat and let stand for 2 minutes. (This helps the corn pick up more char and smoky flavor.)
- Meanwhile, in a large bowl, combine mayonnaise, crema, cilantro and lime juice; season with salt and pepper. Reserve 1/4 cup sauce in a small bowl for drizzling.
- Add seared corn to the large bowl, season with salt and pepper and toss to coat. Transfer to a large serving platter, spreading corn mixture in an even layer. Drizzle with the reserved sauce, and sprinkle with Cotija and chile powder. Garnish with more cilantro and serve with lime wedges.
ESQUITES
Steps:
- Make the spice blend: Combine the salt, chili powder, ancho powder, paprika, garlic, guajillo powder and lime zest in a small bowl; set aside.
- Make the crema: Combine the mayonnaise, sour cream, cilantro and 1/2 teaspoon of the spice blend in a medium bowl; refrigerate until ready to use.
- Cook the corn: Heat a grill to high. Brush the corn with vegetable oil. Grill, turning occasionally, until tender, 8 to 10 minutes. Let cool.
- Cut the kernels off the cobs and transfer to a large bowl. Add 1/4 cup of the crema, 1/2 teaspoon of the spice blend and the cotija and cilantro; stir to combine. Top with more cotija and cilantro and sprinkle with more of the spice blend. Serve with lime wedges.
ESQUITES (MEXICAN CORN)
This street corn dish, known as esquites, is served in cups instead of on the cob for all the flavor of elote without the mess.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Lime Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high.
- Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.
- Meanwhile, whisk mayonnaise, sour cream, scallion, cheese, lime zest, lime juice, salt and chile powder in a medium bowl.
- Cut the kernels from the cobs. Add to the bowl and toss to combine.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 13.9 g, Cholesterol 19.3 mg, Fat 9.6 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 3.8 g, Sodium 348 mg, Sugar 4.5 g
RANCH-STYLE ELOTE / ESQUITES (MEXICAN CORN) 3 WAYS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This is a wonderful Mexican street cart food, that is either served on the cob (Elote), or off the cob in cups (Esquites), by vendors. This is an American twist on a Mexican favorite. I would suggest trying all 3 preparation methods to see which one appeals to you. Enjoy! *Note: Prep and cook time does not include the dressing prep. Also, being that it's the dead of winter in Midwest USA when I created this, I used frozen corn on the cob, but I would suggest using fresh.I highly recommend making the dressing at least 2 hours (or more), before serving, so that the flavors have time to blend. *** At the end of the directions (Steps #12-#15), you will find the traditional ingredients for this recipe.
Provided by rosie316
Categories Corn
Time 40m
Yield 4 ears of corn, 4 serving(s)
Number Of Ingredients 10
Steps:
- Start by making the dressing. In a small glass bowl, mix the Greek yogurt with milk and the "Hidden Valley Ranch" seasoning mix, cover with plastic wrap and refrigerate for at least 2 hours (up to 24 hours) -- and away we go! --.
- "Stove-top / Broiling method for Elote": On the stove-top, boil frozen corn on the cob according to package instructions, (or micro-wave, per instructions). If using fresh, remove husks and boil corn in large sauce pan until tender. IMPORTANT: Save about 1/2 c of the water from the boiling process (it contains the starch) for the "Esquites" preparation method.
- While corn is boiling, preheat oven to 500* F with a rack set in middle of oven.
- When the corn is cooked thru, remove the ears of corn to a platter.
- Okay, here is where we can 'part ways' on cooking methods -- but for now, I'm sticking with the stove-top / broiler method for "Elote".
- Now that the corn is cooked, line a baking tray with aluminum foil. Brush each ear of corn with the melted butter, salt and pepper lightly and place on tray (NO chili powder yet).
- Place tray in oven and bake for approx 15 minutes +/-, rotating (rolling) corn often, until all sides are lightly browned. Once you've reached your desired browning, remove the corn to that same platter that we dirtied earlier.
- "Grilled Elote" (the true way): The other alternative is using your grill to brown. If you are starting your corn on the grill, (while skipping the boiling method), be sure to remove silk only, and soak corn in water before grilling. Leave husks on while grilling, until your ready to brown them. when cooked thru, remove husks, brush with melted butter and grill ears, while turning, to desired browning has been achieved.
- (There you have the basics done. Now, were 'parting ways' again -- You can have one cob each that serves 4, or you can cut each cob in half to make 8 small servings. Now, at this point, you can shave the kernels off of the cob using a serrated knife, into a bowl, and "voila", we are now morphing into "Esquites" -- but please wait patiently for that).
- If you want "Elote", leave the cob in tact, slather it with the dressing we made earlier, heavily sprinkle on the grated Parm and add a little minced chives. (Heck, roll it thru them)! Squeeze a wedge of lemon over the whole thing, and add the touch of chili powder (if you so desire). Now your Americanized Ranch version of "Elote" is done.
- "Esquites": You've shaved the kernels off the cob after boiling and browning. Now put the kernels in a bowl, add the desired amount of water that the corn was boiled in (1/4-1/2 c), then throw in a heap of the dressing, cheese and chives and mix well. Squeeze a couple of lemon wedges 'over the top' (only after mixing). Enjoy!
- *** I used the following substitutions to make my "Ranched-up" version vs the traditional:.
- Greek Yogurt, milk & Ranch seasoning = mayo.
- Parmesan cheese = Cotija cheese.
- lemon = lime.
Nutrition Facts : Calories 224, Fat 15.2, SaturatedFat 9, Cholesterol 38.6, Sodium 245.6, Carbohydrate 19.2, Fiber 2.9, Sugar 3.7, Protein 6.6
CHILI VERDE ESQUITES (MEXICAN CORN SALAD)
Chili verde sausages add a wallop of flavor in my version of esquites, a kicked-up Mexican corn salad. We leave half the kernels raw for crunch, and quickly pickle shallots and chilis in lime juice for brightness. Half the Cotija cheese gets added for creaminess while the mixture is hot, and the other half is added as a topping once it's cooled down slightly. -Cara Nicoletti, Seemore Meats & Veggies
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large serving bowl, whisk together lime juice and olive oil. Cut kernels off corn cobs. Add half to the serving bowl; stir in shallots and serrano, if desired. Set aside., Crumble sausages into small pieces. In a large cast iron or stainless steel skillet over medium-high heat, cook and stir sausage in canola oil until golden brown, about 5 minutes. With a slotted spoon, transfer sausage to paper towel. , In same pan, add remaining corn to drippings; cook over high heat, not stirring, until lightly charred on 1 side, 2-3 minutes. Transfer corn to shallot mixture; add sausage and 1/4 cup Cotija cheese. Toss to combine; let stand until cooled to room temperature, 15-20 minutes. Stir in 1/2 cup cilantro. Top with remaining 1/2 cup cilantro and 1/4 cup Cotija cheese.
Nutrition Facts : Calories 229 calories, Fat 14g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 364mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
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