6 ears corn, whole, with leaves, for grilling over charcoal
butter, for basting
1 1/2 cups Bionda® cottage cheese
1 cup sour cream
1/2 cups mayonnaise
2 Jalapeño chiles, in half
salt
pepper
2 cups chicken bullion
1/4 bunches epazote
salt, for seasoning
pepper, for seasoning
Cotija cheese, grated, for decoration
árbol chile, powdered, for decoration
Bionda® cottage cheese, to accompany
lime, in quarters
Preparation
20 mins
15 mins
Low
Grill the corn over indirect heat for 10 minutes, but do not remove all the leaves, as they will help prevent the kernels from burning or overcooking; also, baste with butter while grilling to enhance the flavor. Remember that you only need to grill them a little, as they will continue to cook in water. Remove from the grill, remove the leaves, and corn off the cob.
Blend the Bionda® Ricotta, sour cream, mayonnaise, jalapeño chili, salt, and pepper for 3 minutes until well combined. If necessary, add a little milk to help the mixture blend better.
Add the corn kernels, chicken broth, epazote, salt, and pepper to a pot. Cook the esquites for 8 minutes and then pour in the mixture you blended in the previous step. Cook for 8 more minutes and remove from heat.
Serve the creamy esquites in small cups and decorate with Cotija cheese, powdered árbol chili, Bionda® Ricotta, and lime to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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