If it is one thing that I miss most this year, it would have to be TRAVEL! Traveling to various places always leads me to experience the food of the particular location that I've traveled to. Tulum, MX and Houston, TX were two cities that I absolutely hated cancelling travel plans to this year, due to COVID-19. Though I didn't travel to either cities, it did not stop me from whipping up a quick snack, to teleport me there via my tastebuds!
After a family gathering, I knew exactly what I wanted to do with the leftover corn on the cob that my mom left behind at my place... ESQUITES!
Many have heard of Mexican street corn called "elote", which is corn on the cob. However, not many know of "esquites", which is essentially the same, but removed from the cob and eaten with a spoon. Both are rather tasty, but I generally prefer esquites, as it has better handling (pun intended).
If it looks good, grab some corn and get to shucking, but please, no jiving!
- 2 Ears of Sweet Corn, remove kernels
- 1 Lime, juiced
- 1/4 c of Cotija Cheese, grated or crumbled
- 1/4 c of Red Onion, minced
- 1 tbsp of Mayo
- 1 tbsp of Cilantro, chopped
- Extra-Virgin Olive Oil
- Seasonings (1/2 tsp of each): Himalayan Pink Salt, Cracked Black Peppercorn, Ground Cumin, Smoked Paprika, Chili Powder
- Heat cast iron skillet with olive oil, add corn kernels and stir until cooked.
- Turn off skillet, add lime juice, onion, mayo, cilantro, seasonings and stir.
- Transfer corn mixture to a bowl and add cotija cheese.
- Serve it warm and enjoy as the perfect BBQ side dish companion!
Disclaimer: Corn typically gets a bad rap and it is not great for my blood type, but I consume it very sparingly...at the most, 7 times per year.