Esquites (milho de rua mexicano no copo)

Ingredientes

• 4 corn on the cob with husk ( or 2 1/2 cups kernels / 300 g)
• 1 tbsp olive oil
• 1-2 garlic cloves (finely diced)
• 2 cups white onion (finely diced)
• 1/4 cup cold butter (cubed)
• 3/4 cup chicken broth
• 1 tsp chopped epazote (optional)
• salt and pepper (to taste)
• 2 tbsp crema (sour cream)
• 1/3 cup grated semi-hard cheese
• 1 tbsp lime juice
• 1 tsp tajín or chili-lime (seasoning)
• 1 1/2 tbsp crema (sour cream)
• 1/3 cup grated semi-hard cheese
• 2 tbsp melted cotija cheese
• 1/2 tbsp chamoy
• 1/4 cup Flamin’ Hot Cheetos (crushed)
• 1/2 tsp tajín

Modo de preparo

1. 1

   Husk the corn and remove the silks. Cut the kernels off with a sharp knife, avoiding the hard core. Cut the cobs in half for easier handling.

2. 2

   Heat oil in a large skillet over medium heat. Add garlic and onion. Sauté until the garlic is golden and fragrant, not burned.

3. 3

   Lower heat to low and stir in the corn kernels. Once combined, add the cold butter and let it melt fully.

4. 4

   Pour in chicken broth and add the epazote. Cook over medium-low heat for about 8 minutes, stirring occasionally.

5. 5

   Remove epazote. Season the mixture with salt and pepper to taste. Keep warm.

6. 6

   --- Traditional Toppings ---

7. 7

   Spread crema around the inside of a cup. Add a base layer of cheese.

8. 8

   Spoon in the hot esquites. Top with more cheese, lime juice, Tajín, and a final drizzle of crema.

9. 9

   --- Loaded Southern US–Style Toppings ---

10. 10

    Crush Flamin’ Hot Cheetos into fine crumbs.

11. 11

    Spread crema inside the cup and add a layer of grated cheese.

12. 12

    Add hot esquites, then pour over melted cheddar, another layer of cheese, chamoy, crushed Cheetos, lime juice, and Tajín.