Name: Esquite Ring
Prep time: 120 min
Cook time: 30 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1/4 cups lard, for the esquites; 1 cup onion, finely chopped, for the esquites; 1 tablespoon garlic, finely chopped, for the esquites; 2 árbol chiles, for the esquites; 6 cups corn kernel, for the esquites; 2 liters water; 2 sprigs epazote, for the esquites; salt, for the esquites; 3 cups cream cheese, soft; 1 1/2 cups McCormick® light mayonnaise; 1 tablespoon onion powder; 1 teaspoon garlic powder; salt; 1 serrano chile, 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.