Esquites Recipe
sweet corn, poblano, hominy, lime aioli, cotija cheese
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Ingredients
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Vegetables
Dairy
Condiments
Garnishes
Method
Preparation
- 1
Prepare the Poblano
Roast the poblano pepper over an open flame or in a broiler until the skin is charred and blistered. Place it in a bowl, cover with plastic wrap, and let it steam for about 10 minutes. Once cooled, peel off the skin, remove the seeds, and chop the pepper.
- 2
Cook the Corn
If using fresh corn, remove the kernels from the cobs. In a large skillet over medium heat, add the sweet corn and cook for about 5-7 minutes until tender. If using frozen corn, just heat it through.
- 3
Prepare the Lime Aioli
In a mixing bowl, combine mayonnaise, lime juice, chili powder, salt, and black pepper. Mix well until smooth and set aside.
Assembly
- 4
Combine Ingredients
In a large mixing bowl, combine the cooked corn, chopped poblano, and drained hominy. Pour the lime aioli over the mixture and toss gently until everything is well coated.
- 5
Serve the Esquites
Transfer the esquites to a serving dish. Top with crumbled cotija cheese and chopped cilantro. Serve with lime wedges on the side for additional flavor.