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Categories:Viewed: 35 - Published at: 10 years ago
Ingredients
- 1 Medium onion, small dice
- 8 Cups corn kernels off the cobb
- 4 Cups corn stock (recipe follows)
- 4 Oz. Butter
- Epazote, a fresh Mexican herb *
- Garnish
- Lime Mayonnaise (recipe follows)
- Queso Fresco *
- Chili Piquin *
- can all be found in any of the Mexican/Latin markets in South Philly
Method
- Sweat diced onions in butter.
- Add corn kernels and cook until soft (About 15 minutes).
- Add corn stock and simmer on low heat for about 20 minutes, leaving some liquid.
- Season with salt to taste.
- Fold in epazote.
- Serve warm in large bowl.
- Top with a light layer of Lime Mayonnaise, crumbled Queso Fresco and a gentle shake of Chile Piquin.
- Corn Stock
- 6 corn cobs, kernels removed
- 1 medium onion, sliced thin
- 3 cloves garlic, crushed
- 2 tbs olive oil
- 4 quarts water
- Salt to taste
- Gently sweat onions and garlic in olive oil until very soft.
- Add corn cobs and water and cook until stock is very fragrant and flavorful, about one hour.
- Strain to remove cobs and onion and season to taste with salt.
- Lime Mayonnaise
- 1 cup prepared mayonnaise
- 1/8 cup fresh squeezed lime juice
- Salt to taste
- Combine mayonnaise and lime juice in a small bowl and mix well.
- Season to taste with salt.
