HOW TO MAKE MEXICAN STREET CORN – ESQUITES
Provided by: andrés carnalla
Total time: 45 minutes
Prep time: 15 minutes
Cook time: 30 minutes
|4 ears Mexican white corn (elote blanco)|
|1 cup chicken broth or vegetable broth|
|2 cups water|
|2 epazote leaves|
|Typical Toppings (All are optional. You mix and match to taste.)|
|Grated cheese (queso fresco)|
- Start by removing the husks and silk from the corn. Cut off the top and base of the cob.
- Remove the kernels from the cob. Hold one end of the cob with your hand and place the other end of the cob on the cutting board. Hold the cob at a 45-degree angle. Use a sharp knife to cut the kernels off and be sure to always cut away from your hands and body.
- Place the kernels in a pan. Add 1 cup of chicken or vegetable broth and 4 cups water. Add the epazote and salt.
- Bring the water to a boil then reduce to medium. Cook until about 2/3 of the liquid has evaporated. If the corn is still too tough for you after the liquid has reduced add 1 cup water and cook until you get the desired texture. Repeat if needed.
- Serve your corn warm in a cup and then add the toppings of your choice.
ServingSize 1 cup, Calories 308 kcal, CarbohydrateContent 29 g, ProteinContent 11 g, FatContent 19 g, SodiumContent 536 mg, SugarContent 5 g