Pan-Fried Street Corn

Name: Pan-Fried Street Corn (Esquites de la Calle)
Yield: Serves 8
Cuisine: Mexican
Ingredients: 3 tablespoons thinly sliced epazote, plus 1 tablespoon to garnish; ½ cup crumbled Cotija cheese, plus 2 tablespoons to garnish; Salt and freshly ground black pepper; 2 poblano chiles, seeded and diced; 16 large ears corn, shucked; 4 tablespoons unsalted butter; ½ cup crème fraîche or sour cream or crema; 2 large shallots, finely chopped; 2 cups water

Esquites de la Calle

Preparation info

Serves
8

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Pan-fried kernels of corn with crème fraîche, Cotija cheese, and epazote is an addictive way that you, like Mexicans, can enjoy seasonal corn served in a plastic cup from a vendor’s cart.

Ingredients

16 large ears corn, shucked
½ cup crème fraîche or sour cream or crema
4 table

Americas
Mexico
Starter
Side dish
Vegetarian
Gluten-free

Method

Using a sharp paring knife, cut the kernels from cobs and set aside. Scrape the dull side of the blade several times against the cobs to extract the remaining corn pulp, scraping it into a large glass measuring cup. (You should have at least 1½ cups of corn pulp. If not, add eno