When summer rolls around and ears of corn start popping up at the store, one of the first dishes I want to make is always esquites, the creamy, delicious Mexican street corn salad. And Rick Martínez’s Esquites from Mi Cocina is the perfect way to kick off the season.
Chopped poblano and onion are combined with grated garlic and whole chiles de árbol, then cooked in butter until tender. Fresh corn kernels and epazote are added next. Epazote is an aromatic Mexican herb, but I couldn’t find it, so I used the parsley and oregano substitute Rick suggests.
The whole thing is finished with a shower of cotija, lime wedges, and cilantro. It’s creamy, spicy, bright, and exactly what I want in a summer side dish.
Book: Mi Cocina, page 85
Rating: 5/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: Sour cream
Recipe on Today.com
