Name: Crazy Esquites with Yellow Cheese and Habanero
Prep time: 55 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil; 1/2 cups onion, finely chopped; 1 tablespoon garlic, finely chopped; 2 árbol chiles, seedless, sliced; 4 cups white corn kernels; 3 cups chicken broth; 2 sprigs epazote, only the leaves; salt; 1/4 cups mayonnaise, for the dressing; 1 cup liquid yellow cheese, for the dressing; lime juice, for the dressing; Huichol® Habanera Sauce; fresh white cheese, crumbled, for serving; spicy peanuts, crushed, for serving

Preparation

35 mins

20 mins

Low

Pour the vegetable oil into a hot saucepan over medium heat, add the onion and garlic, and sauté until they become a brighter color. Add the sliced árbol chili and cook for one more minute, stirring constantly, so the chili releases its natural oil. Incorporate the shelled corn, chicken broth, epazote, and season with salt. Cook over medium-low heat for 20 minutes or until the kernels are tender. While the esquites are cooking, prepare the dressing. Mix mayonnaise, liquid yellow cheese, and lime juice to taste in a bowl. Combine until you get a homogeneous mixture, then place it in a squeeze bottle and set aside.