Esquites

Mexico’s street food scene is where you normally find this guy. From Oaxaca to Guadalajara to Mexico City there’s always an elote and esquite cart, armed with a charcoal grill for elotes asados and a portable stove for an esquite cauldron—my favorite! 

What is so special about esquites? Well, start with the base:  Fresh corn kernels that have been simmering for hours in this simple simple broth of onion, garlic and epazote. A little salt.  The epazote may appear to you as a very smelly weed, and you wouldn’t be wrong. BUT, it’s pungency gives an earthy and herbaceous depth to the almost sweet corn stew, rendering it savory and irresistible. There’s no substitute for epazote but if you have to compromise, a bay leaf could work instead.  

As for the rest. It’s also simple and perfect.  Once you have your esquites served in a cup with just a little of its broth, you top it off with a spoonful of mayo, a squeeze of lime juice, grated queso añejo and chile powder.  If you like elote asado, you have to try esquites!

For 2 to 3 cups you’ll need:

 3 cups of fresh white corn kernels – the multicolor one works as well, although is a bit sweeter. 

6 cups water or enough to cover the kernels by a good two inches

pinch salt

wedge of white onion, peeled

1 clove garlic, peeled and slightly crushed

4 sprigs fresh epazote or about 6 leaves dry  (Find it in any latin store at the spice and chile section, but you can use one bay leaf if epazote is not available)

Mayonnaise

Chile powder

Lime

Grated queso añejo (fresco or cotija is fine too)

How to make it: 

1)    Put corn, water, salt, onion, garlic and epazote in a pot and bring to a boil.  Reduce heat to keep it at a gentle simmer.  Cook until corn is soft and broth is fragrant –about 20/30 minutes 

 2)    Transfer to cups and top with a dollop of mayo. Sprinkle with cheese, chile and lime juice.  That’s it.  Enjoy.

NOTE: Tajin or any chile powder will do. But, If you are using cayenne, tame the fire by combining it with paprika.