Esquites

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It’s like walking home from school on a perfectly warm day, left over lunch money in your pocket, and the sweet, savory sound of your crush’s voice bouncing around you like a firefly. Your walk-men is playing those two songs you requested from the radio station, the ones you recorded back to back.

It’s Esquites. This is my Dad’s recipe:

 

*About 2 tablespoons of OLIVE OIL 

*2 (16oz) bags of frozen CORN, or cut fresh CORN, straight from the cob

*2 teaspoons of SUGAR 

*About 1/4 cup of MAYONAISE (with olive oil), or VEGANAISE

*2 tablespoons of fresh LIME JUICE 

*1 1/2 teaspoons of CHILE POWEDER 

*1/2 teaspoon of CORIANDER 

*Dash of CAYENNE PEPPER (or more if you’re into it)

*Teaspoon or a bit more to taste of SALT 

*COJITA CHEESE 

*CILANTRO 

*SERVING LIME WEDGES 

 

How to: 

  1. Defrost your corn if needed. Run it under some warm water.
  2. Heat up your olive oil and put in 1 bag, or 16 oz of corn. Once sizzling, add in 1 teaspoon of sugar. Let the corn char, stirring occasionally.
  3. While corn is heating up, make your sauce (Mayo, salt, chile powder, ceyenne pepper, coriander, lime juice. Stir together.
  4. Dump first batch of corn into the bowl with your sauce, stir and add in some cojita cheese.
  5. Put your next 16 oz of corn in the pan, after sizzling add in your sugar, and let char.
  6. Dump corn into the bowl with the sauce (and other corn) mix well. Add more cojita cheese.
  7. Put chopped cilantro on top, with fresh cojita cheese and lime wedges.

 

Goes well with the movie DROP DEAD FRED and CRAZY BEUATIFUL.

 

 

 

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