Mom's Esquites

Name: Mom's Esquites
Total time: 2400 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 2 1/4 pounds corn kernels (about 1 kilogram); 1 sprig epazote; 2 chicken bouillon cubes; 8 1/2 cups water (2 liters); Mayonnaise; Oaxaca cheese; Shredded cheese

Fathy Padilla @cook_4776930

México

When I was little, my parents separated and my mom took us to live in Guanajuato. There, she worked making handmade tortillas and washing and ironing clothes for others. Every weekend, my mom would cook these delicious esquites with corn she picked herself from the field. My mom is the best because she always made sure we had food on the table. Now my parents are back together, and I love seeing them healthy and happy.

Fathy Padilla @cook_4776930

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Ingredients

40 minutes

Serves 8 servings

2 1/4 poundscorn kernels (about 1 kilogram)
1 sprigepazote
2chicken bouillon cubes
8 1/2 cupswater (2 liters)
Mayonnaise
Oaxaca cheese
Shredded cheese

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Steps

40 minutes

1

In a pressure cooker, combine the corn kernels, water, epazote, and chicken bouillon cubes.
2

Cook on low heat for 40 minutes.
3

Prepare your toppings.
4

Once the corn is ready, serve it in a cup. Top with Oaxaca cheese, mayonnaise, and shredded cheese.
5

Repeat the process for each serving.
6

Note: The esquites should be very hot so the Oaxaca cheese melts.