Esquites
INGREDIENTS ( 4 Servings)
- 4 tablespoons vegan butter
- ½ white onion, diced small
- 2 garlic cloves, minced
- 4 ears corn, kernels cut off the cob
- 1 serrano pepper, slitted lengthwise
- ½ teaspoon sea salt
- 4 cups vegetables broth
- 1-2 epazote sprigs
To serve:
- Vegan mayonnaise
- 1 limes, cut into wedges
- Chili powder or tajin
- Cotija cheese
INSTRUCTIONS
- In a large pot over medium heat, melt the butter. Add the diced onion and sauté for about 3 minutes until softened. Stir in the corn kernels, serrano pepper (if using), and salt. Cook for another 5 minutes, stirring frequently to prevent sticking.
- Pour in the broth and add the epazote (if using). Let the mixture simmer for 15 minutes, allowing the flavors to meld.
- Ladle the corn into four small bowls, ensuring each serving has a bit of the broth. Garnish with a drizzle of mayonnaise, a squeeze of fresh lime juice, a sprinkle of chili powder or Tajín, and a generous topping of crumbled cotija cheese.
- For the Vegan Mayonnaise:
In a tall jar, combine the plant-based milk, lime juice, and salt. Using a handheld blender, pulse the mixture while slowly drizzling in the oil. Continue blending, moving the blender up and down, until the mayonnaise thickens into a smooth, creamy consistency. Use immediately or store in a covered container in the refrigerator for up to two weeks.
BENEFITS
Corn is a naturally gluten-free grain that provides fiber to support digestion and B vitamins that help with energy production. It also contains lutein and zeaxanthin, antioxidants that support eye health. As a source of complex carbohydrates, corn offers steady energy and can be a comforting addition to meals