Esquites

I grew up eating these in the summer when we would visit my Grandparents in San Miguel Tecomatlan Mexico. This was one of my favorite street foods. For the last couple of years I have craved these and although the last time I was in San Miguel was about 15 years ago I could still taste them. So finally I gave it a try. My first try was off due to the fact that I bought the wrong herb. The prominent taste that comes through is the epazote. This herb is so flavorful that without it I would not call them esquites. You can find epazote at your local Latin American Market. Give it a try this recipe is really a piece of cake...I'm not sure why i waited so long to try it.

Ingredients:

4 Ears of Fresh Corn (kernels only)

1 Jalapeno or Serrano Pepper sliced

1/2 Medium Onion (Chopped)

1 can of chicken broth

2 cups of water

1 bushel of epazote

Toppings:

Salt

Chile Piquin

Lime

Crema Mexicana

Queso Fresco (Crumbled)

Combine all ingredients in large pot and bring to a boil. Once it has boiled simmer for about 30 minutes.

Serve with a slotted spoon so that you don't serve liquid only kernels and herbs. These are traditionally served in small cups and people can dress them up with crema, cheese, chili, and lime. I personally prefer chili, lime, and salt. The best part about this is that its full of flavor and healthy as long as you keep it light on the cheese and crema...

Enjoy