Now it’s time to set up a toppings bar to customize the Esquites to your taste! In small bowls or on a butcher block, pile torn cilantro, minced jalapeño, remaining Cojita cheese and lime wedges.Įnjoy either Esquites recipe at your next BBQ and be sure to reserve any leftovers for a delicious taco topping as I did. Mince the grilled jalapeño, removing seeds prior to mincing if the pepper is too spicy. Stir the mayonnaise into the corn along with one teaspoon of Tajin and half of the cotija cheese. Cut the remaining grilled lime-half into wedges and set aside. Juice the zested half lime over the corn. Zest one half of the grilled lime and add to the bowl. Remove pan from heat and transfer the corn to a medium-sized bowl. Stir corn and repeat the process for another 3 to 4 minutes. Kernels may pop! Cook until kernels are slightly browned- about 3 to 4 minutes. Note: There should still be plenty oil in the pan, which is now flavored with jalapeño to give an extra kick to your corn! If you prefer things on the mild side, wipe down the pan with a paper towel and add a tablespoon of oil to the pan.Īdd corn kernels to the jalapeño seasoned oil in the warm pan and cook in an even layer, without stirring. ![]() Remove the jalapeño and lime from pan with tongs and place on a cutting board to cool. The cut side of the lime should have a nice grilled color, but will not be cooked through. Cook until jalapeño pepper has good color and is cooked through. Add the halved jalapeño pepper and lime cut side down. In a large nonstick fry pan (or cast iron skillet) over medium-high heat on the stovetop or grill, add the oil and heat the pan until oil shimmers. Use the OXO Corn Prep Peeler to easily shave the kernels off of the corn cob. We enjoyed the OXO Recipe for Esquites so much that I was inspired to put a grilling spin on it for the summer grilling season.ġ/2 cup crumbled cotija cheese or queso frescoġ/2 bunch (1/4 cup) cilantro leaves, torn. ![]() I’m testing it out on cooked corn next and will happily report back on my progress. The specially designed Corn Prep Peeler blade quickly (and did I mention safely) zips through ears of corn and works on fresh and cooked corn. Of course, the OXO Corn Prep Peeler is dishwasher safe making clean up as quick and easy as my corn prep! OXO used the same Japanese stainless blades as my beloved OXO Swivel Peeler, which I’ve had forever. The process was super quick, super easy and the peeler takes up minimal drawer space. I didn’t need to dig out a bundt pan or worry about my large chef’s knife slipping. I videoed my first attempt with the OXO Corn Prep Peeler and clocked in at 1 minute and 21 seconds to remove the kernels from five cobs! Better yet, I remained unscathed and with all ten fingers. You can have fresh corn kernels off the cob, in the pan, and on your plate in under 10 minutes. So much so that I’ve made OXO’s recipe for Esquites several times over the last few days. I was invited to try the new OXO Corn Prep Peeler and I’m in love. Think of Esquites as a warm Mexican Street Corn salad that gives you all of the Mexican Street Corn flavors you want without the mess.įrankly, after trying every method to get corn kernels quickly and easily the cob- my teeth have remained the safest way for me. ![]() I usually order Esquites when I’m out to avoid the messiness, Esquites is Mexican Street Corn off of the cob. Mexican Street Corn is all the rage these days and I love it.
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