Esquites Recipe
Butter Poached Mexican White Corn, Black Garlic Hot Sauce, Chimayo, Beef Tallow Aioli, Queso Cincho
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Ingredients
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Esquites Ingredients
Method
Esquites Preparation Directions
- 1
Prepare the Corn
If using fresh corn, shuck the ears and remove the silk. If using frozen corn, thaw it completely.
- 2
Butter Poach the Corn
In a large saucepan, melt the unsalted butter over medium heat. Add the corn kernels (cut off the cob if using fresh) and sauté for about 5-7 minutes until they are tender and slightly caramelized. Season with salt to taste.
- 3
Make the Beef Tallow Aioli
In a mixing bowl, combine the egg yolk and beef tallow. Whisk together until smooth. Gradually add the olive oil while whisking continuously until the mixture thickens into a creamy aioli. Season with salt to taste.
- 4
Combine the Flavors
In a large serving bowl, combine the poached corn with black garlic hot sauce and Chimayo chile powder. Mix well to ensure the corn is evenly coated.
- 5
Serve
Spoon the corn mixture into serving cups. Drizzle the beef tallow aioli over the top, sprinkle with queso cincho, and serve with lime wedges on the side.