Name: Esquites for Snack
Prep time: 60 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 8 ears corn, large and tender; 1 tablespoon sea salt; 2 sprigs fresh epazote; 1 cube vegetable consommé; 5 limes, sour; 200 grams Cotija cheese; 8 tablespoons mayonnaise; 8 teaspoons piquín chile powder

Preparation

30 mins

Low

Remove the husks from the corn by peeling them off one by one completely down to the bottom. Also, remove all the silk and set it aside for another use. With a knife, cut the kernels off the cob and place them in the Express Pressure Cooker®. Cover the corn kernels with water, exceeding by 2 cm, as they absorb a lot of water. Season with salt or seasoning cube and epazote. The cooking time for tender corn is 30 minutes; if you can't find tender corn, leave them for 60 minutes.