Esquites
White Corn, Crema, Lime, Charred Tortilla Aïoli, Cotija, Morita Chile Powder, and Serrano
Chef Manuel Barella Lopez of Bellota | Denver
Yield: 1 serving
Adapted by StarChefs | July 2022
INGREDIENTS:
1 tablespoon plus 1 teaspoon butter
1 tablespoon minced shallot
1 ⅘ teaspoon minced garlic
⅗ cup fresh corn
4 ¾ teaspoons thinly sliced epazote
6 teaspoons cornstarch slurry
4 teaspoons mayonnaise
Juice of ½ lime (optional)
¼ cup cotija cheese
1 tablespoon salt
Morita chile powder
Dried epazote powder
Sliced serrano peppers
Mexican crema
METHOD:
In a small pot over medium flame, melt 1 teaspoon butter. Add shallot, garlic, and corn and sautée until cooked, 3 to 4 minutes. Stir in epazote, cornstarch slurry, and 5 teaspoons water. Cook until the mixture reaches a “lava” consistency, the mixture slowly coming back together after sliding a spatula or spoon across the bottom of the pot. Add butter, stirring as it melts. Remove from heat and add mayonnaise, lime, and cotija. Season with salt. Transfer to a serving bowl. Garnish with morita powder, epazote powder, serrano, and crema.
