Esquites for Snack

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

Vasconia

The word esquites comes from the Nahuatl izquitl, derived from icequi, meaning toasting (on a griddle). In the north and northeast of Mexico, it is also known as trolelote, and in the state of Aguascalientes, it is called chasca.

Reviewed by Editorial Team of Kiwilimón

Published: 27-02-2017

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. Close the Express Pressure Cooker® and attach the pressure regulator, place it on the stove over high heat for about 25 minutes, until a steady steam comes out. Reduce the heat to medium and cook for 30 minutes. Remove the Express Pressure Cooker® from the heat and let it cool. Remove the pressure regulator, uncover, and it's ready! Place the esquites in heat-resistant cups. Serve with toppings so everyone can prepare them to their taste.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

380.9

kcal

19.04%

Carbohydrate, by difference

5.9

1.97%

Protein

10.8

21.6%

Total lipid (fat)

35.7

54.92%

null

100

null

Provided by

Esquites for Snack

Ingredients

Preparation

Nutritional information

Tips

Sign up for the newsletter