Mexican Street Corn (Esquites)
An easy recipe for Esquites - or Mexican Street Corn - served off the cob as a side dish or warm salad with Mexican crumbling cheese, a creamy spread, fresh cilantro and chili powder.
I don’t have some amazing story about how I first came to try Mexican Street Corn. I wasn’t hiking through Guadalajara, I wasn’t at some resort in Cabo…
I... errrrm… well, I fell in love with it at Chili’s. Ha!
And considering it’s almost always overcooked and most assuredly started out as frozen corn, the fact that I love it anyway made me want to cook it myself!
There are a gozillion variations of it too.
Instead of mayo, crema can be used. Instead of chili powder, cayenne pepper can be used. Instead of cotija (which is sort of a Mexican parmesan), feta or queso fresco can be used.
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