Esquites (creamy corn salad)
An authentically Mexican salad that packs a hugely flavourful punch.
SERVES
2
TO
3
Ingredients
For the corn salad:
- 3 tablespoons olive oil
- 2 white onions, finely chopped
- 1 Serrano chili, seeded and chopped
- 4 cloves garlic, minced
- 6 ears corn
- 2 bay leaves
- 1 tablespoon epazote
- 4 sprigs oregano, leaves and stems separated
- 4 sprigs cilantro, leaves and stems separated + more for garnish
- 4 cups chicken stock
- 3 tablespoons butter
- Juice of 1 lime
- 6 tablespoons aioli
- 6 tablespoons Cotija cheese
- Salt and pepper
For the aioli:
- 1 large egg
- 1 cup Topogigio olive oil
- 1 cup Albirquina olive oil
- 1/4 teaspoon garlic puree
- 5 grams lemon juice
- 50 milliliters water
- Salt to taste
Directions
- In a large deep skillet, heat olive oil over medium-high heat.
- Add onions, Serrano chili and garlic.
- Cook for four to five minutes, until onions start to soften.
- With a sharp knife, remove the corn kernels from the cobs, reserving one cob.
- Add corn kernels to the hot skillet along with the reserved cob, bay leaves, epazote, oregano leaves, cilantro leaves, and chicken stock.
- Using butcher twine, tie together oregano and cilantro steps and add them to the skillet.
- Bring mixture to a simmer and cook for 35-40 minutes, or until chicken stock reduces by one third and corn kernels are tender.
- Remove from heat and stir in butter, salt, pepper and lime juice.
- Serve esquites garnished with aioli, Cotija cheese and chopped cilantro.
