Esquites

Name: Esquites
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 ears corn (kernels removed); 8 1/2 cups water (2 liters); 1 tablespoon lard or butter; 1/2 onion; 1 clove garlic; as needed Epazote,; Salt, to taste; Green chiles, to taste

Bonnie Maldonado @Bonnie

Ciudad De México

September is Mexico’s patriotic month, and during this season you can find cacahuazintle corn, which has larger, softer kernels. But you can make this snack any time of year for your family. I hope you and your family enjoy it as much as we do.

Bonnie Maldonado @Bonnie

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Ingredients

45 minutes

6 servings

6 earscorn (kernels removed)
8 1/2 cupswater (2 liters)
1 tablespoonlard or butter
1/2onion
1 clovegarlic
as neededEpazote,
Salt, to taste
Green chiles, to taste

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Steps

45 minutes

1

Melt the lard or butter in a pot and add the onion, finely chopped.
2

When the onion turns translucent, add the corn kernels (previously rinsed) and 4 1/4 cups water (1 liter).
3

Cook over high heat for about 7 minutes. Reduce to medium heat, add the green chile (I poke a few holes in it with a fork), epazote, and a bit more water. Cover the pot.
4

Check until the corn is tender, then add salt. Let it boil for 3 more minutes and turn off the heat.
5

Serve and add your favorite toppings—lime, mayonnaise, Mexican crema, shredded cheese, or anything you like. Enjoy!