Esquite Recipe
"Off the cob" Mexican street style corn. Saffron aioli, queso fresco, fresh herbs, chicken chicharron.
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Ingredients
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Esquite Ingredients
Method
Preparation Steps
- 1
Prepare the Saffron Aioli
In a small bowl, combine mayonnaise, lime juice, and saffron threads. Mix well and set aside.
- 2
Cook the Corn
In a large skillet over medium heat, add the fresh corn kernels. Sauté for about 5-7 minutes until the corn is tender and slightly charred.
- 3
Mix the Esquite
In a large mixing bowl, combine the sautéed corn, saffron aioli, chopped cilantro, and parsley. Season with salt and black pepper to taste. Mix until well combined.
- 4
Serve
Spoon the esquite mixture into serving bowls. Top with crumbled queso fresco and crushed chicken chicharron. Serve immediately.