CTV Recipes
Search Recipes
‘Esquites’ corn, flan and traditional
Ingredients
Corn flan:
- 3 ears corn, kernels only
- 1 cup (240 ml) milk
- 2 whole eggs, plus 3 egg yolks
- Salt and white pepper
- 2 tablespoons (30 ml) sugar
- Freeze dried corn kernels, gently crushed
Mexican spice blend:
- 2 tablespoons (30 ml) ancho chili powder (or 1 to 2 whole ancho chilies, seeds and stems removed, toasted and ground)
- 1/2 teaspoon (2.5 ml) cayenne pepper
- 1 teaspoon (5 ml) smoked paprika
- 1 teaspoon (5 ml) cumin seeds
- 1 teaspoon (5 ml) dried oregano
- 1/2 teaspoon (2.5 ml) onion powder
- 1/2 teaspoon (2.5 ml) garlic powder
- 1/2 teaspoon (2.5 ml) crushed red pepper flakes
- 1/2 teaspoon (2.5 ml) salt
Traditional esquites:
- 3 ears corn, kernels only
- 2 tablespoons (30 ml) butter
- 1 small yellow onion, fine diced
- 3 cloves garlic, minced
- Salt and pepper
- 1 tablespoon (15 ml) fresh oregano, chopped
- 1 tablespoon (15 ml) brown sugar
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (60 ml) parmesan
- 1/4 cup (60 ml) crumbled Cotija cheese
- 1/4 cup (60 ml) fresh chives, finely chopped
Directions
- For the corn flan, preheat an oven to 325°F (160°C). Grease four 4-ounce (120 ml) ceramic ramekins.
- Blanch corn kernels in boiling, salted water for two minutes, then drain. Add blanched kernels to a blender with milk and process until smooth.
- Strain the mixture through a mesh strainer into a small saucepan and warm gently over medium heat. Season with salt and pepper.
- In a medium mixing bowl, whisk sugar and eggs vigorously until uniform in texture but not aerated. Add the warm corn milk into eggs gradually, a few spoonfuls at a time, whisking well between additions to temper the mixture and prevent curdling.
- When combined, strain well and divide into the prepared ramekins. Place the filled ramekins into a heavy, square, oven-ready baking dish. Add enough water to the baking dish to come half-way up the sides of the ramekins.
- Bake for 45 minutes, until the corn mixture is no longer liquid. Remove the custards from the water bath and rest at room temperature for 30 minutes. Refrigerate for at least two hours before serving.
- For the Mexican spice blend, combine the ancho chili powder, cayenne, paprika, cumin, oregano, onion powder, garlic powder, chili flakes, and salt. Add all to a spice grinder, and process to a fine powder.
- For the traditional esquites, heat butter in a small saucepan over medium-high heat. Add the onions and garlic, and cook for two minutes until starting to soften. Then add the corn and cook for two to three minutes, until hot.
- Add brown sugar and cream, stir, bring to a simmer and cook for eight to ten minutes. Season with salt and pepper, and add oregano. Cook for two minutes, grate in the parmesan and stir.
- To serve, slide a small knife around the inside edges of the flan and invert onto a small dish.
- Use a small sieve to dust the Mexican spice blend onto the top and sides of the flan. Transfer to a plate, and garnish with crushed freeze dried corn. Do not cover and allow a bit to fall off the side.
- Place two tablespoons (30 ml) of traditional esquites to the right of the flan, leaving some empty space between the two presentations.
- Top the traditional esquites with some Cotija, and torch lightly to add a bit of colour. Garnish with chives.
