- 4 Ears Corn on the Cob, husks and silk removed
- 4 – 6 Cups Water
- 2/3 Cup Diced White Onion
- 1 or Serrano Chile Pepper, minced
- 2 Teaspoons Chicken Bouillon Powder (optional)
- 1 Sprig Fresh Epazote (about 8 leaves)
- Light or Regular Mayonnaise, to taste
- Freshly Squeezed Lime Juice, to taste
- Cotija Cheese, to taste (substitute with anejo or romano cheese)
- Ground Chile Piquín or Ground Chile Piquín & Lime Salt (substitute with any ground of your choice)
With the ear ofheld vertically in a large bowl, grasp the stem with one hand and slice the off in a downward motion with a sharp knife. (The kernels will likely fly off as you cut downward, so the bowl helps keep them from flying too far!) Slice the off all 4 ears of .
In a medium-sized pot set over high heat, add the, onion, minced , bouillon powder, and water. Bring to a boil.
Reduce heat to low and simmer 10 minutes. (NOTE: Thecultivated in is white, not sweet, and takes much longer to cook than the yellow sweet commonly grown in the U.S. The cooking directions here are for Mexican . If you’re using sweet , you’ll need to add the sprig of fresh epazote immediately and only simmer the about 6-8 minutes.)
Add the epazote and continue to simmer another 15 minutes, or until tender.
Remove the epazote. Ladle theand some of the broth into bowls. Top with a spoonful of mayonnaise, a tablespoon of lime juice, 2 to 3 tablespoons of cotija cheese, and about 1/2 to 1 teaspoon of chile piquín powder – or garnish as desired.
After serving the esquites, stir to thoroughly combine the garnish with theand enjoy.
Posted by Lindsay