You say elotes, I say esquites


Images by Claudio Rincon

Mexican cuisine excels at many things; corn and condiments are definitely two of these.

Vendors selling elotes (corn on the cob) and esquites (corn kernels in a cup) line street corners and central squares in Mexico with their colorful pint-sized carts.

Often staffed by several family members busily grilling cobs or spooning boiled kernels into cups to order, the carts are always equipped with a well-stocked array of toppings: soured cream, red and green salsas of varying potency, fresh lime, Tajin seasoning, and salt.
2 cobs corn, kernels removed 
2 tsp unsalted butter
½ lime
4 tbsp cojita cheese (substitute with feta, parmesan)
40g Mexican crema*
fresh coriander, chopped
Tajin*
salt
1. Add corn cobs, salt and water to a saucepan. Bring to the boil and add the kernels. Reduce heat, cover and simmer for 5 minutes, until kernels are just tender. Remove saucepan from the heat and strain contents. You can reserve the broth to use as a light stock.

2. Remove and discard cobs. Transfer kernels to a mixing bowl, add butter and salt and mix through until melted and well coated.

3. Divide kernels to individual cups. Squeeze over lime, top with crema, cottage cheese, coriander and tajin. Serve immediately while hot.


*Whisk together 50ml sour cream with 100ml cream, depending on thickness. You want a consistency like semi-whipped cream.

*Tajin is a tangy spice. You can substitute it with achiote powder, chilli or cayenne powder