Oh So Yummy Buttery Corn With Lime And Chile Aka Esquites Recipes

Steps:

• STOVE TOP METHOD: Heat a large skillet on high heat and add corn to DRY skillet. Cook stirring loose kernels or turning cobs often until kernels begin to brown- about 3-5 minutes. If using, add the minced chile near the end and stir often to make sure it doesn't burn, cooking just until the pepper is soft. Go to step 3 --.
• GRILLING METHOD:my FAVE- grill corn over med hot coals turning to cook all sides and char a few of the kernels. If desired, grill a fresh chili pepper alongside the corn, dice and add to butter. Go to step 3 --.
• FINISH: Combine lime juice, salt, butter and chipotles and or peppers in 1/4 cup water. Pour into pan with kernels OR baste over corn at the end of the grilling time. Remove from grill to covered dish. Pour remaining sauce over corn.
• Sprinkle the salt and epazote or cilantro over the corn.
• Cover and remove from heat.
• Let stand for 5 minutes before serving.
• Taste to make sure there is enough salt and lime for your taste.
• Serve with any of the toppings listed or use your creativity and come up with your own topping ideas. I LOVE it with lots of lime and chile and just an added pinch of salt!
• In mexico the vendors usually serve this on the cob, offering toppings like chili powder, mayo, catsup or a little cheese, a style that would be like our parmesan. People can top as they wish, walking along the street shopping and site seeing while snacking on this deliciously different treat.
• Hope you enjoy it!

Steps:

• Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little.
• Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to bacon grease.
• Over medium-high heat, pour in the corn. Fry in the grease and butter mixture.
• Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes.
• Add black pepper and salt to taste.
• If corn seems too dry, add a little milk or water.

Steps:

• Slice the corn kernels off of the cob, and put them in a medium saucepan, with the butter, salt, and the water.
• Cook on medium heat, until fragrant, and fully cooked.
• To serve, pour the corn and broth in foam cups (typical), add some of the mayonnaise (to taste), chile powder and lime juice to taste.
• Enjoy.

Steps:

• Heat corn with its liquid if canned, if frozen, thaw and heat, with a little bit of water.
• Season with salt to taste.
• Drain liquids.
• While hot-- add the butter, mayonnaise, powdered chili, and cheese in this order.
• Taste and rectify salt if needed.
• Add a few drops of lime juice if you like it tart.
• Eat it hot.
• You can use more or less of each ingredient to suit your palate.

Steps:

• Just mix it all together! It helps to rinse the corn and black beans in a colander first to get rid of the can slime. Also, this just represents a starting point from which to balance out the flavors. It usually takes some tweaking at the end to get it just the way you want it. Use your tongue-brain and have fun!

Steps:

• Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
• Add mayonnaise, cheese, scallions, cilantro, jalapeno, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.