A recipe to make delicious Mexica esquites with toasted pita chips.
4 cups of corn kernels (cut off a cob or frozen-thawed)
2 Tbsp oil for frying
2 cloves garlic – crushed
4 – 6 Tbs freshly grated Parmesan (or cotija or Parmesan cheese)
Juice from 2 limes
1 Jalapeno finely minced or chopped (or another chilli of your choice)
2 Tbs finely chopped cilantro, coriander
a pinch or 2 of dried chilli flakes (optional)
1 – 2 Tbs mayonnaise
Salt and pepper
Heat the oil in a large frying pan or wok over VERY high heat and cook the corn (if your pan is small do this in batches) for about 6 – 10 minutes until its starts to char and pop around the pan. It really does get quite vigorous with kernels popping out the pan. At this point add the garlic and cook for about 30 seconds more. Take it off the heat.
Add all the other ingredients – adjust seasoning and serve at room temperature or reheat later when you serve.
Cinco de Mayo is coming up soon (like next week) so you don’t want to be doing any kind of Mexican feast without esquites.
Keywords: Esquites, mexican, salad, corn