Author: Sam Ehrlich


Handline Esquites

In Northern California, corn is an unmistakable sign of summer. I always look forward to finding the corn in husks piled high in my local market and making a place for it on my grill. Charred corn slathered in butter and sprinkled with salt is one of summer’s simple pleasures. Life is good. On the street vendor’s carts in Mexico, you’ll find two classic corn preparations, elote and esquites. Elote is typically served on the cob whereas esquites are cut off and fried in butter. No matter how many tacos I’ve consumed wandering the streets of Mexico City there is always room for corn. Esquites 8 ears of corn 4 tablespoons unsalted butter 4 cloves garlic, minced ¼ cup Crema (or sour cream) ¼ cup Mayonnaise 1 lime 2-4 tablespoons of Cotija or other crumbled, dry, salty cheese (ie: Feta, Ricotta Salata) ¼ tsp plus a pinch of chipotle powder A pinch of salt A few sprigs of cilantro The initital cooking of the corn can be done either on the grill or in the …