Esquites Recipe - Los Angeles Times

Name: Esquites Recipe - Los Angeles Times
Total time: 90 min
Ingredients: ½ cup (1 stick) butter; 3 pounds sweet corn (5 to 6 ears), shucked and cobs discarded (about 3 ½ cups kernels); 1 small (8 ounces) white onion, quartered; About 3 (8 ounces) manzano chiles, seeded and chopped; Salt; 1 pound blueberries; 1 small red onion, thinly sliced; 1 cup white balsamic vinegar; 1/4 cup sugar; 1 tablespoon kosher salt; 2 cups sprouted almonds, cut in half; 2 tablespoons almond or olive oil; 3 tablespoons vadouvan spice blend; Sea salt; 10 avocado leaves, stems removed; 8 ears grilled corn, shucked and kernels removed; Prepared corn sauce; Juice from 6 limes; 1/2 cup finely-chopped chives; 2/3 cup pickled blueberries; 2/3 cup grated firm goat cheese, preferably from Drake Farms; 2/3 cup spiced almonds; 1 tablespoon avocado powder; 1 cup finely chopped cilantro; 1 cup finely chopped mint

www.latimes.com

On a bright November afternoon in downtown Los Angeles, the kitchen engines at Broken Spanish, chef Ray Garcia’s modernist Mexican restaurant, are in high holiday gear. Garcia has gathered his core...

View full recipe on www.latimes.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.latimes.com.

Share this recipe:

Cooking tools:

Ingredients

½ cup (1 stick) butter
3 pounds sweet corn (5 to 6 ears), shucked and cobs discarded (about 3 ½ cups kernels)
1 small (8 ounces) white onion, quartered
About 3 (8 ounces) manzano chiles, seeded and chopped
Salt
1 pound blueberries
1 small red onion, thinly sliced
1 cup white balsamic vinegar
1/4 cup sugar
1 tablespoon kosher salt
2 cups sprouted almonds, cut in half
2 tablespoons almond or olive oil
3 tablespoons vadouvan spice blend
Sea salt
10 avocado leaves, stems removed
8 ears grilled corn, shucked and kernels removed
Prepared corn sauce
Juice from 6 limes
1/2 cup finely-chopped chives
2/3 cup pickled blueberries
2/3 cup grated firm goat cheese, preferably from Drake Farms
2/3 cup spiced almonds
1 tablespoon avocado powder
1 cup finely chopped cilantro
1 cup finely chopped mint