Esquites Creamy Corn Cups Recipes
CREAMY CORN CUPS ("ESQUITES")
Provided by Marcela Valladolid
Time 17m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large saucepan of salted water to a boil over medium-high heat. Add the corn and cook until tender, about 5 to 7 minutes. Using tongs, transfer the corn to a platter and allow them to cool slightly. Using a serrated knife, remove the kernels from the corn. Divide the corn between 4 individual cups or small glasses. Put 1 tablespoon mayonnaise and 1 tablespoon butter in each glass. Sprinkle with cheese, chili powder, and salt. Serve with the lime wedges, if desired.
ESQUITES/ CREAMY CORN CUPS
These are just like you can buy at the marketplace in Mexico. Chef Arron
Provided by Pat Duran
Categories Other Snacks
Time 15m
Number Of Ingredients 8
Steps:
- 1. Bring a large saucepan of water sugared(about 3 Tablespoons sugar.) to a boil over medium-hi heat. Add the corn and cook until tender about 7 minutes. Using tongs, transfer the corn to a platter and allow them to cool ever so slightly. Using a serrated knife or a corn remover utensil, remove kernels from the cob. Place corn in a bowl with the Crema Mexicana, butter, and cheese, Divide mixture between 4 individual small glasses or cups. Sprinkle chili powder and salt on top to taste. Squeeze on a little lime juice. Oh this is to die for !!!
ESQUITES
Esquites are the salad form of elotes, charcoal-grilled Mexican corn on the cob that is slathered with a creamy sauce, seasoned with chile powder and lime juice and topped with Cotija, a crumbly, aged Mexican cheese. This version doesn't require a grill, and instead chars the corn kernels in a hot skillet until browned and caramelized. Cotija brings salty, milky accents to the salad. Ancho chile powder adds smoky notes, but you can use any type of chile powder you favor. Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.
Provided by Kay Chun
Categories salads and dressings, vegetables, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large cast iron or heavy skillet, heat oil over medium-high. Add corn, season with salt and pepper, and cook, stirring occasionally, until corn is nicely charred and softened, 8 to 10 minutes. Turn off the heat and let stand for 2 minutes. (This helps the corn pick up more char and smoky flavor.)
- Meanwhile, in a large bowl, combine mayonnaise, crema, cilantro and lime juice; season with salt and pepper. Reserve 1/4 cup sauce in a small bowl for drizzling.
- Add seared corn to the large bowl, season with salt and pepper and toss to coat. Transfer to a large serving platter, spreading corn mixture in an even layer. Drizzle with the reserved sauce, and sprinkle with Cotija and chile powder. Garnish with more cilantro and serve with lime wedges.
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