About this time of year we start putting esquites on rotation for summer meals. Esquites is a fresh corn salad or condiment that has all the fabulous flavor and ingredients of Mexican street corn (elote’) which is served grilled on the cob with queso fresco and hot sauce. The simplicity of the dish is only outweighed by the delicious flavor profile. It’s textural with a fresh citrus element that balances perfectly with the sharp, salty queso and subtle creamy crema. Try this as a salad or side to grilled shrimp, chicken or beef or a condiment for your favorite tacos, wraps or burritos. OR just with fresh corn tortilla chips!
Makes 4 Cups (4 individual salad portions or a side dish for 4 to 6)
INGREDIENTS
- 6-8 ears fresh corn, shucked and cleaned of corn silk
- 2 T extra virgin olive oil
- 1/4 tsp Kosher salt
- 1 jalapeño pepper, diced (and seeded if you want less heat)
- 1/3 C queso fresco or cotija
- 1/4 C Mexican crema (or heavy whipping cream)
- 1/3 C cilantro, stems removed and coarsely chopped (plus more for garnish)
- 2 T fresh lime juice
- 1/2 tsp fresh lime zest
- 1 tsp ancho chili powder (or more)
- 1/4 C cilantro leaves, for garnish
- 1/4 C crumbled queso fresco, for garnish
- 1-2 limes, cut into wedges
- Hot sauce (optional)
In a cast iron pan on medium high heat, add oil and jalapeno. Saute for 2-3 minutes, stirring so not to burn. Add corn and salt and saute until corn is caramelized and lightly toasted (approximately 10 minutes). Again, stir often so not to burn. Remove from heat, pour onto a parchment lined sheet pan to cool. Once cooled transfer corn to a large mixing bowl. Add the queso fresco, crema, chopped cilantro, lime juice, lime zest and ancho chili powder. Mix well to combine. Taste for seasoning and add more salt or lime as necessary. To serve, scoop equal amounts into glass jars, small glass bowls or drinking glasses. Garnish with cilantro leaves, more queso fresco and lime wedge. Offer hot sauce for those that want more heat! To serve as a condiment or side, we suggest serving on a large platter with garnishes and limes with hot sauce on the side.
DID YOU KNOW?
Written by By Grupo RosaNegra
The word Esquites comes from the Náhuatl word Ízquitl, from Icehqui “to toast on a griddle”. The old Aztec legends tell that esquites were created by Tlazocihualpilli, the only woman who ruled the Xochimilcas and who gave life to dishes such as Necuatolli, Atole with honey, or Tlapiques, wrappers in tamale leaves.
Fray Bernardino de Sahagún, one of the greatest historians of the New Spain, describes in his writings an ancient version of esquite, this dish was eaten during the celebrations of the goddess Cihuapipiltin, to whom women who died in their first birth were entrusted. It’s believed that with time and creativity the esquites as we know them today emerged, although they are considered mestizo preparations, because their origins are pre-Hispanic: corn, epazote and chile, but many other key ingredients such as lemon, had to be added later with the arrival of the Spanish; it’s believed that cheese and mayonnaise, were part of the French influence of the nineteenth century.