Saturday, April 5, 2014

Esquites--Mexican Street Corn

I'm waiting for paint to dry.  No, really.  I am.  I'm repainting a dresser that I'm repurposing for an entertainment center.  I spray painted it the first time in an attempt to take a short cut.  Don't take short cuts.  Lesson learned.  So, last night I sanded it all down and got it prepped to paint early this morning.  All of this in an attempt to keep myself busy until a little basketball game takes place tonight about 8:45.  That's right.  The Final Four.  I can barely contain my excitement and I knew that I would need to have plenty of projects in order to occupy my time.  I've somewhat succeeded.

Since I couldn't really move on to my next project until the paint dried, I figured it would be the perfect time to throw together some lunch.  With summer (hopefully) right around the corner, I have had a serious craving for fresh corn.  It's way too early for that but there are still ways to almost achieve that summer taste--especially if you're fancy-ing your side dish up a bit.

I've been spending way too much time on Pinterest lately and every where I turn I've seen this Mexican Street Corn.  Whether it's from Key IngredientSerious Eats, or Closet Cooking, they were all pretty much the exact same thing.  I also did a little bit of google research and now I really want to go eat some of this right off of a Mexican street.  

Basically it's charred corn, crema or mayo, lime and cotija cheese.  In some parts of Mexico you'll find it made with Epazote which is an herb you won't find readily available in Kentucky.  I decided to add sweet onion and jalapeño to mine and since cotija cheese is also not easily found around these parts I substituted parmesan.  I've read conflicting opinions on whether it's closer to a parmesan or a feta.  I've never had cotija so I have no opinion.  I just went with what I had.  

Those ingredients alone just look so beautiful!  So full of flavor!  I just like to go ahead and prep everything in advance.  Makes it easier to throw and go once the cooking process has started.  
Charring corn can sound a little scary but it's really not.  Just throw some butter into a hot pan, melt it, add the corn and just let it set.  It takes about 10 minutes.  Once it's done it will look something like the picture below.

Esquites--Mexican Street Corn


3 tablespoons butter
1 (16 ounce) bag frozen corn
1 jalapeño, finely diced
1 cup diced sweet onion
2 cloves garlic, finely diced
3-4 tablespoons mayo
1 lime, juiced
1/4 cup parmesan cheese, grated
Pinch of sugar

In a large skillet melt butter over medium heat.  Spread corn evenly in pan.  Let the corn cook in pan undisturbed for at least 4 minutes in order to char. Sprinkle with a pinch of salt and sugar.  Stir.  Cook for 6 more minutes or until the corn has charred.  Add onion, garlic and jalapeño.  Cook for 2 more minutes.

 Remove from heat and transfer into serving or mixing bowl.  Add the mayo, lime juice and cheese.  Mix well.

Serve warm or at room temperature as a side dish.  Enjoy!

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