Esquites (Mexican Corn Salad)

The traditional Mexican elote blanco is the corn of choice for this dish. It’s less sweet than your regular canned sweetcorn and has a more earthy flavor, which is what gives this snack its authentic signature taste.

While you may not be used to the taste of this Mexican corn, it’s one of those dishes that gets better and better the more you have it and the more you experiment with various toppings. So try out this traditional recipe for esquites for a true Mexican cuisine experience.

Instructions

• Start off with cleaning the corn and removing any silk and husks. Chop at both ends and discard the pieces. Wash the corn cobs thoroughly.
• Shave off the kernels from the cob with a sharp knife. We recommend holding the cob at an angle on a cutting board and cutting the kernels from the top to the bottom. Always make the cutting motion away from your body to prevent injury!
• Prepare a deep pot and add your corn kernels to it together with the water, the chicken/vegetable stock and the epazote. Season to taste.
• Bring the broth to a boil then reduce the heat to medium. Cook until about ⅔ of the liquid has evaporated.
• If the corn isn't soft enough for your liking at this point, add another 1 cup of water and simmer further until cooked.
• Serve hot with your favourite toppings and enjoy!