Photography recipe
Fotografía Chef Signature Chef

METHOD

  1. Soak the corn husks, then dry gently and set aside.
  2. Heat oil in a saucepan on a medium heat, add onion.
  3. Once the onion is transparent, add garlic, red chilli, 'chile poblano' and corn kernels.
  4. Stir occasionally.
  5. Add half a cup of hot chicken stock and the epazote and season.
  6. Cover and keep cooking until the kernels...

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METHOD

  1. Soak the corn husks, then dry gently and set aside.
  2. Heat oil in a saucepan on a medium heat, add onion.
  3. Once the onion is transparent, add garlic, red chilli, 'chile poblano' and corn kernels.
  4. Stir occasionally.
  5. Add half a cup of hot chicken stock and the epazote and season.
  6. Cover and keep cooking until the kernels soften.
  7. Serve in the corn husks (this version of esquites contains little liquid).
  8. Accompany with lemon and Pequin pepper to taste.
  9. For the boiled version, add a cup and a half of chicken stock, omit the 'chile poblano' and replace the dry red chilli with serrano pepper. Serve in a glass.

 

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Ingredients 4 persons
  • Kernels from 4 cobs of corn
  • 2 spoonfuls oil
  • ½ finely diced onion
  • 1 finely diced clove garlic
  • 2 dry seedless red chillies
  • 1 roasted and diced "chile poblano"
  • 2 sprigs epazote - leaves finely diced
  • ½ cup chicken stock
  • 10 leaves corn husk
  • 4 halved
  • seedless lemons
  • ½ cup cream
  • ½ cup grated fresh cheese
  • Pequin pepper to taste.
Recipes. The Cook & Chef Institute