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

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

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