• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 8
    OK

    Jose Garces' Distrito Esquites

    This recipe from Distrito Cantina is a Mexican favorite.

    Jose Garces' new cookbook The Latin Road Home (Lake Isle Press) will be published in October. We'll have all the news surrounding publication on The Latin Kitchen, but if you want to pre-order the book on Amazon, click here.


    Ingredients
    1
    medium onion, diced
    8
    cups
    corn kernels off the cobb
    4
    cups
    corn stock* (See Directions)
    4
    ounces
    butter
    1
    bundle
    Epazote, to taste
    1
    cup
    mayonnaise
    1/8
    cup
    freshly squeezed lime juice
    1
    dash
    salt
    6
    corn cobs, kernels removed
    1
    medium onion, sliced thin
    3
    cloves
    garlic, crushed
    2
    tablespoons
    Olive Oil
    4
    quarts
    water
    Directions
    Sweat diced onions in butter.
    Add corn kernels and cook until soft (About 15 minutes).
    Add corn stock and simmer on low heat for about 20 minutes, leaving some liquid.
    Season with salt to taste. Fold in epazote.
    Serve warm in large bowl. Top with a light layer of Lime Mayonnaise, crumbled Queso Fresco and a gentle shake of Chile Piquin.
    * For corn stock: Gently sweat onions and garlic in olive oil until very soft. Add corn cobs and water and cook until stock is very fragrant and flavorful, about one hour. Strain to remove cobs and onion and season to taste with salt.
    * For the Lime Mayonnaise: Combine mayonnaise and lime juice in a small bowl and mix well. Season to taste with salt.

    The base number of servings for this recipe is 8
    OK

    Categories 

    Healthy

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