Sautéed Corn Esquites
Ingredients
- 800 gCorn (drained)
- 40 gUnsalted butter
- 1 pcOnion (finely minced)
- 2 pcGarlic (minced)
- 2 tbspJapanese mayo
- 2 tbspCream
- 30 mlLime juice
- 1 tspHot pepper en poudre
- 50 gParmesan cheese (finely grated)
- 0.5 pcFresh cilantro (leaves picked and chopped)
- 1 pinchGray sea salt
- 1 tbspEpazote (finely chopped)
- 50 gCotija Cheese (crumbled)
Method
Corn kernels sautéed in butter until tender and lightly golden, bound by a creamy chili and lime sauce. A creamy texture coating the kernels, heightened by the saltiness of the cheese.
- 1
In a skillet, melt the butter. Add the corn kernels. Sauté over high heat until the kernels begin to color and become slightly translucent.
- 2
Stir in the onion, garlic, and epazote. Lower the heat. Sauté without browning until the onion is tender. The juices should lightly stick to the bottom of the pan.
- 3
Off the heat, add the mayonnaise, cream, and lime juice. Mix vigorously to create an emulsion that coats each corn kernel. Sprinkle with chili powder, cilantro, and Cotija cheese.
Frequently asked questions
How do you get this dish right?
- Let the corn stick slightly to the pan to develop nutty notes.
- If using fresh corn, don't discard the cobs; boil them to create a cooking broth.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat gently in a pan with a splash of cream to loosen the sauce.
