Name: Creamy Esquites with Cheese
Prep time: 80 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1/4 cups unsalted butter, cut into cubes; 1 cup onion, finely chopped; 2 cloves garlic, finely chopped; 2 cuaresmeño chiles, seedless, finely chopped; 4 cups ear corn, tender and shelled; 2 epazotes, only the leaves; 1 cup chicken broth; 1/2 cups low-fat cream cheese, cut into medium cubes; 4 tablespoons low-fat mayonnaise; 1 cup low-fat Manchego cheese, grated; chile powder, for decoration; Cotija cheese, grated, for decoration; serrano chile, sliced, for decoration; Crackets® cookies, to accompany

Preparation

50 mins

30 mins

Low

Pour the butter into a saucepan over medium-high heat, and once melted, add the onion, garlic, and cuaresmeño chili. Cook for 3 minutes, then incorporate the corn and epazote leaves, stirring to mix the ingredients well. Cook the esquites for 15 minutes or until the corn is tender. Mix the cream cheese and mayonnaise in a bowl with a spoon until it forms a paste. Add this mixture to the esquites along with the manchego cheese, cooking for about 10 minutes until the ingredients are well combined and the cheese has melted, as this will give the preparation a creamy consistency. Remove from heat.