Esquites Recipe

Ingredients:

• 3 - 4 large ears corn, white or yellow
• 6 cups water
• 1/4 tsp granulated sugar, optional
• 1/4 tsp salt
• 6 sprigs fresh cilantro
• 1/4 white onion
• Juice of 1 lime
• 1 1/4 cups (about 6 oz) crumbled cotija cheese
• 3/4 cup mayonnaise or Mexican crema
• 2 - 3 Tbsp chili powder, such as Tajin

Directions:

1. Remove husks and silk from corn; discard silk and reserve husks. With a knife, cut the kernels from each cob to make 3 cups kernels. Reserve kernels and 2 of the stripped cobs.
2. Place water in a large pot, cover, and bring to a boil. Add sugar, salt, and 2 stripped cobs. Reduce heat and simmer, partially covered, for 5 minutes.
3. Add the corn kernels, cilantro, and onion. Cover with a few of the corn husks. Return to a simmer and cook for 3 minutes or until corn is crisp-tender. Turn off the heat, cover the pot with lid and let rest for 5 minutes.
4. With tongs, remove and discard husks, cobs, and cilantro.
5. To serve, divide the corn into 6 small cups, you want some of the broth in the cups. Top with a few drops of lime juice, 2-3 tsp mayonnaise, a heaping spoonful of cheese, and 1/2 tsp chili powder. Add more of less of each toppings to your liking.
6. Serve warm or at room temperature.