Corn kernels with chile poblano
0.75 h
4 raciones
Difficulty:
Media
Ingredients
Kernels from 4 cobs of corn2 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.
METHOD
- Soak the corn husks, then dry gently and set aside.
- Heat oil in a saucepan on a medium heat, add onion.
- Once the onion is transparent, add garlic, red chilli, 'chile poblano' and corn kernels.
- Stir occasionally.
- Add half a cup of hot chicken stock and the epazote and season.
- Cover and keep cooking until the kernels soften.
- Serve in the corn husks (this version of esquites contains little liquid).
- Accompany with lemon and Pequin pepper to taste.
- 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.
