Esquites
Description
Esquites are similar to Mexican elote, but the kernels are removed from the cob. Combined with cotija, crema, lime juice, and cilantro, it tastes sweet, smokey, salty, and spicy.
Ingredients
•
2 gallons water
•
1 cup white sugar
•
4 ears yellow corn
•
mesquite wood chips
•
cooking spray
•
3 tablespoons chili powder
•
5 tablespoons crumbled cotija cheese
•
3 tablespoons Mexican crema
•
1/3 bunch chopped fresh cilantro
•
1 teaspoon salt
•
2 tablespoons lime juice
Directions
1
Combine water and sugar in a large bowl and stir well. Add corn ears in husks and soak for at least 1 hour.
2
Preheat an outdoor grill for low heat with mesquite chips in the wood box. Lightly oil the grate.
3
Remove corn from sugar-water mixture and cook, in husks, on the preheated grill for 45 minutes. Remove corn from the grill and let cool before shucking. Cut corn kernels from cobs.
4
Sauté corn kernels and chili powder in a large skillet over medium heat, tossing frequently, until lightly charred, about 5 minutes. Add cotija cheese, crema, cilantro, and salt; cook until warmed through, about 4 minutes. Spritz with lime juice and serve hot.