Esquite Ring

McCormick®
McCormick®
This esquite ring is a snack that takes traditional esquites to another level, although this street treat is spectacular on its own. The best part is that this recipe combines a green chili sauce and a red chili sauce, so you'll have three flavors in one snack.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1/4 cups lard, for the esquites
  • 1 cup onion, finely chopped, for the esquites 1 cup onion, finely chopped, for the esquites
  • 1 tablespoon garlic, finely chopped, for the esquites 1 tablespoon garlic, finely chopped, for the esquites
  • 2 árbol chiles, for the esquites 2 árbol chiles, for the esquites
  • 6 cups corn kernel, for the esquites
  • 2 liters water 2 liters water
  • 2 sprigs epazote, for the esquites
  • salt, for the esquites salt, for the esquites
  • 3 cups cream cheese, soft 3 cups cream cheese, soft
  • 1 1/2 cups McCormick® light mayonnaise
  • 1 tablespoon onion powder 1 tablespoon onion powder
  • 1 teaspoon garlic powder 1 teaspoon garlic powder
  • salt salt
  • 1 serrano chile, for the green esquite 1 serrano chile, for the green esquite
  • 1 1/2 cups cilantro, for the green esquite 1 1/2 cups cilantro, for the green esquite
  • 1 tomatillo, cut into 4, for the green esquite
  • salt, for the green esquite
  • 4 guajillo chiles, clean, hydrated; for the red esquite
  • 1 morita chile, clean, hydrated; for the red esquite
  • salt, for the red esquite
  • McCormick® light mayonnaise
  • añejo cheese
  • epazote, finely sliced into strips, chiffonade
  • chile powder
  • lime
Preparation
1h 30 mins
30 mins
Low
  • Heat the lard in a skillet and sauté the onion, then add the garlic and tree chiles. Cook for 5 minutes.
  • Add the corn kernels, water, epazote, and season with salt. Cook the esquites for 30 minutes or until the kernels are soft. Remove, strain, and let cool.
  • Mix the cream cheese with McCormick® Mayonnaise with lime juice, onion powder, garlic powder, and season with salt. Then, divide into 3 portions and set aside.
  • Blend the serrano pepper with the cilantro, tomatillo, and a little salt; if possible, use an immersion blender. Set aside.
  • In the same way, blend the guajillo pepper with the morita pepper, salt, and a little soaking water; use an immersion blender if possible. Set aside.
  • Mix one part of the cheese and McCormick® Light Mayonnaise mixture with the green sauce; it is very important to add the sauce by spoonfuls, gradually, so that the mixture is colored without becoming liquid.
  • Mix one part of the cheese and McCormick® Light Mayonnaise mixture with the red sauce; it is very important to add the sauce by spoonfuls, gradually, so that the mixture is colored without becoming liquid.
  • Once you have the colors, mix each color with 1/3 of the esquites, respectively.
  • To assemble the ring: Use a steel or aluminum ring mold, cover it with plastic wrap, and place the green mixture in 1/3 of the mold, then the white mixture, and finally the red mixture; it should be tightly packed to hold its shape. Refrigerate the esquite ring for at least 1 hour or until firm.
  • Unmold the esquite ring onto a serving platter, remove the plastic wrap, and dress the top with McCormick® Light Mayonnaise, aged cheese, epazote, chili powder, and serve with limes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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