Esquites Recipe

• 1 Medium onion, small dice
• 8 Cups corn kernels off the cobb
• 4 Cups corn stock (recipe follows)
• 4 Oz. Butter
• Epazote, a fresh Mexican herb *
• Garnish
• Lime Mayonnaise (recipe follows)
• Queso Fresco *
• Chili Piquin *
• can all be found in any of the Mexican/Latin markets in South Philly

1. Sweat diced onions in butter.
2. Add corn kernels and cook until soft (About 15 minutes).
3. Add corn stock and simmer on low heat for about 20 minutes, leaving some liquid.
4. Season with salt to taste.
5. Fold in epazote.
6. Serve warm in large bowl.
7. Top with a light layer of Lime Mayonnaise, crumbled Queso Fresco and a gentle shake of Chile Piquin.
8. Corn Stock
9. 6 corn cobs, kernels removed
10. 1 medium onion, sliced thin
11. 3 cloves garlic, crushed
12. 2 tbs olive oil
13. 4 quarts water
14. Salt to taste
15. Gently sweat onions and garlic in olive oil until very soft.
16. Add corn cobs and water and cook until stock is very fragrant and flavorful, about one hour.
17. Strain to remove cobs and onion and season to taste with salt.
18. Lime Mayonnaise
19. 1 cup prepared mayonnaise
20. 1/8 cup fresh squeezed lime juice
21. Salt to taste
22. Combine mayonnaise and lime juice in a small bowl and mix well.
23. Season to taste with salt.

onion, corn kernels, corn stock, butter, epazote, mayonnaise, queso fresco, latin markets

Taken from cookeatshare.com/recipes/esquites-1969 (may not work)