Each spoonful of esquites is the perfect mix of sweet and smoky corn, creamy mayo, tangy lime, and a salty sprinkle of Cotija cheese. Add in some spice with cayenne and jalapenos and I’m in heaven, even if Olivia won’t eat it.
Esquites
This is the place where I ask the questions about making esquites in the kitchen. Olivia gives the answers. Sometimes, we laugh. Sometimes, you laugh. Everyone wins, except for Olivia this time.
What would you rate this recipe?
0.1/10. I won’t rate it zero because it’s too rude.
How would you describe the flavors and experience of eating this dish with someone who has never tasted it before?
I only took one bite. That’s all I needed to take before I knew what it tasted like. It reminded me of the last time I threw up, if I’m being honest.
What part of making this dish did you enjoy the most, and why?
Dad cut the corn off the cob. But that would have been my favorite thing to do.
Did you feel like you learned anything while making it?
I learned that I don’t like this dish. I do like corn, though. But, I didn’t like the flavors of what it was mixed with here.
If we made it again, what would you want to do differently next time?
I would not make this again. At all. Ever.
Dad’s Notes
This is another of my sister’s recipes. One of the reflections I’ve had on this journey with Olivia is to realize just how much of my mental cookbook comes from her. Love you, Mary!
I will admit that I knew this dish would be a stretch for Olivia. Elote (or here, where it’s off the cob, esquites) was an acquired taste, for me. The cotija is bold, and if you’re not expecting the flavors, they can surprise you like they did Olivia.
She didn’t like it a single bit. But, that’s ok. My only expectation was that she give it a try on taco night, when we used up some of the fabulous taco meat we made. I was more than happy to spice it up with cayenne and jalapenos and eat it all.
Esquites
Ingredients
Method
- Roast the ears of corn in their husks in a 350°F oven for 30 minutes. While the corn finishes in the oven, dice the jalapenos and sauté over medium heat until they are cooked through and nicely browned in places.
- When the oven timer goes off, set the roasted corn aside until it is cool enough to handle. Then, slice the corn kernels from the cobs.
- Add the mayonnaise, chicken stock, cayenne, lime juice, sugar, salt, and pepper to a large saucepan or skillet on medium heat. Whisk to combine.
- Then, add the corn and jalapenos to the saucepan. Stir occasionally until everything is warm. Then, sprinkle with chili powder and adjust to taste.
- Transfer the corn into a serving bowl and sprinkle with cheese and cilantro. Serve with plenty of tortilla chips for scooping.
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