COPE’S DRIED SWEET CORN - A COALCRACKER IN THE KITCHEN
Steps:
- Place dried corn in a large bowl and cover with milk and heavy cream. Cover with plastic wrap and refrigerate a minimum of 4 hours, but preferably overnight.
- Transfer corn mixture to a large saucepan. Add sugar, salt, and butter. Bring to a boil, stirring frequently, over medium-high heat, then reduce heat to low and simmer, stirring occasionally, for about 30 to 35 minutes. Adjust seasoning to taste with salt and freshly ground black pepper. Serve hot or hold warm over low heat until ready to serve.
ESQUITES (MEXICAN CORN) RECIPE | ALLRECIPES
Esquites is an off-the-cob version of elote--the sweet, smoky, Mexican corn served from street vendors. This is best made with fresh sweet corn, but frozen can work when you're looking for that perfect comfort dish in off-season months. The flavors of this dish are versatile--enjoy as a side with any Mexican or BBQ fare such as enchiladas, tacos, grilled/roasted chicken, BBQ pork, or burgers. This is best served at room temperature.
Provided by LB
Categories Corn Side Dishes
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Melt butter in a large skillet over medium-high heat. Add corn and epazote. Cook, stirring frequently, until cooked to your preference, about 6 minutes. Remove from heat.
- Combine crema and lemon juice in a bowl; season with salt. Mix crema into the hot corn and transfer mixture to a serving dish. Let cool to room temperature.
- Sprinkle Cotija cheese and chipotle powder on top of corn and serve with lime wedges.
Nutrition Facts : Calories 204 calories, CarbohydrateContent 19.1 g, CholesterolContent 39.7 mg, FatContent 14.2 g, FiberContent 2.9 g, ProteinContent 4.6 g, SaturatedFatContent 8.5 g, SodiumContent 159.7 mg, SugarContent 3.5 g
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