The Skiing are a very popular traditional Mexican dish served as appetizer, that is to say, a simple dish based on corn to eat on the street or to take away and snack outdoors, but also a fabulous complement to barbecues or simple summer food. There are many variants, but cooking grains at home Letting them crisp up a bit, a spectacular flavor is achieved, imitating the flavor of embers.
If the canned cooked corn in salads does not convince you, you are not alone. Yours truly rejected him for years until she tried a good grilled cob, because the taste has no point of comparison. Summer is the perfect time to grill corn on the cob at home, but given the versatility of this dish, halfway between salad and stir-fry, they make it a healthy option for the whole year.
We have followed the advice of America’s Test Kitchenremoving the raw grains from the cobs to brown them in a covered pan over high heat. This way they are fantastic, in a few minutes, and only their aroma in this step already makes you salivate. Esquites can have different ingredients, with cotija cheese, serrano or jalapeño peppers, chili powder and lime juice as the most repeated. We have used a fresh goat cheese as a substitute, but you can also use feta, cottage cheese or salty ricotta.
Remove the leaves and hair from the ears, cut the base and wash and dry. Remove the grains by cutting them flush with a good knife, on a tray so they don’t fly away -they are usually jumpers-. Mix in a bowl the lime juice with the yogurt or sour cream, the mayonnaise, the sliced chilies and a little salt.
Heat a large frying pan over high heat, add the oil and the corn, taking care not to overcrowd it; if it doesn’t fit, which is likely, do only half. Add a little salt and cover. cook to strong fire about 3-4 minutes without uncovering. Remove from heat without uncovering, wait 15-20 seconds and stir, checking that they are cooked and slightly charred -not burned-.
Remove to a salad bowl and repeat the process with the rest. In the same pan, over medium heat, brown about 30-40 seconds the finely minced garlic with a 1/2 teaspoon of chili powder, removing it before it burns. Add to corn, mix and let cool.
Mix with the prepared sauce and add the grated or crumbled cheesecilantro and green onion to taste, and serve with more cheese, chili powder or lime juice to taste.
Mexico gastronomy: Gastronomia / the Cookbook (FOOD-COOK)
With what to accompany the Mexican corn salad or Esquites
Esquites can be taken in small portions as snacks, as a single dish in a fresh lunch or dinner, or as a garnish for meat, fish or vegetable proteins. It is a perfect dish for barbecues and lasts well until the next day in the fridgetwo or three days without problems if it is packed in a container with short-term vacuum extraction or if we separate it into portions so as not to open and close the container.
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