Sunday, April 8, 2007


Here is another version of esquites. I have found that this is as good cold as hot, so I sometimes eat it as a salad.

Esquites a la Katalina

  • 2 or 3 ears of corn
  • 2 tablespoons dried epazote of a small handful of fresh
  • 1 zucchini, chopped (optional)
  • 1/2 small red onion, chopped
  • 1 tablespoon of olive oil
  • 1 pat of butter
  • cilantro
  • 2 or 3 cloves garlic
  • 1 poblano pepper
  • 1 lime
  • salt and pepper
  • Mexican cream
  1. Roast the garlic with skins still attached and a whole poblano pepper on medium high on a dry skillet or comal, turning to blacken evenly, until tender. Set aside to cool for easier handling.
  2. Heat 1 cup of water and add dried epazote, simmer to make a tea.
  3. Melt the butter in the olive oil. Add the onion and zucchini and saute and tender and golden.
  4. Remove the papery skins from the roasted garlic. Roughly chop or mash. Cut the poblano pepper into strips, removing the stem, core and seeds. Add to the onion mixture.
  5. Strain 1/2 to 1 cup of epazote tea into the mixture, if you can't find fresh epazote. If you are using fresh epazote, add several leaves and some water.
  6. Add the corn kernels and simmer until tender and all of the flavors are developed. Remove from heat. Remove the fresh epazote leaves if desired. Add the juice of the lime. Add a handful of chopped fresh cilantro. Salt and pepper to taste.
  7. Serve drizzled with Mexican cream. (optional). Serve hot, at room temperature or cold.

Notes: To see how and why I make epazote tea, look at the photo album I made of how I make black beans. This is also great with roasted corn instead of simmering the corn. Sometimes in the summer I will roast everything, even the onion and then assemble it as a salad with a lime and olive oil vinaigrette. Lacto-vegetarian with the cream.

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