Esquites

Name: Esquites
Ingredients: 6 large ears of corn, husked, silk removed, kernels cut from the cob, cobs reserved for optional corn cob broth; A handful of epazote leaves (if you have them); Salt; A large lime, cut in 6 wedges; A generous 1/2 cup mayonnaise (I like the lime-flavored mayo at the Mexican grocery); A generous 1/2 cup crumbled Mexican queso fresco, or añejo, or other garnishing cheese like crumbled goat cheese, pressed farmer cheese, or grated parmesan or romano; A couple of tablespoons crushed chile pequín or chile de árbol

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Mexico’s incredibly popular esquites offer challenges and choices for those of us who live in the U.S.

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Ingredients

6 large ears of corn, husked, silk removed, kernels cut from the cob, cobs reserved for optional corn cob broth
A handful of epazote leaves (if you have them)
Salt
A large lime, cut in 6 wedges
A generous 1/2 cup mayonnaise (I like the lime-flavored mayo at the Mexican grocery)
A generous 1/2 cup crumbled Mexican queso fresco, or añejo, or other garnishing cheese like crumbled goat cheese, pressed farmer cheese, or grated parmesan or romano
A couple of tablespoons crushed chile pequín or chile de árbol