It’s no secret that Canadians love Mexican cuisine…and corn! But beyond just delicious food, Mexico has many rich and authentic celebrations and festivities – with flavourful traditional dishes and drinks waiting to be enjoyed.
This fall, Canadians can cook up an autentico dish to enjoy with the help of Dos Equis and Chef Paula Zavala, a local expert on Mexican cuisine. Chef Paula has shared a delicious recipe for Esquites, a traditional street food made from simmered corn and traditional seasonings. Looking for a celebration to add to your fall calendar? Often mistaken for Cinco de Mayo, Mexican Independence Day actually takes place on September 16 to celebrate the country’s declaration of independence from Spain. What better way to enjoy a cold Dos Equis and this traditional street food favourite than to pair it with a celebration for this important day!
A favourite street food in Mexico, made from simmered corn on the cob and traditional seasonings. Even if you are far from the streets of Mexico, you can recreate this authentic Esquite recipe right at home in the comfort of your kitchen! The epazote herb is very important to this dish, it is commonly used in Mexico cuisine. Epazote has a strong taste and aroma. It can be somewhat of an acquired taste, but it adds a wonderful rustic layer of flavour to many dishes. While it is best to use fresh epazote, the dried form can be used if no fresh herbs are available. The peak season for the herb is in winter, but it is available year-round. It is easily available in Canada at all Latin American stores.
1 Tbsp neutral oil (avocado, sunflower or canola)
2 Tbsp. unsalted butter
¼ cup white onion, finely diced
1 jalapeno or ½ poblano pepper, diced
4 cups white corn kernels
1 cup water or a bit more just to almost cover the corn
2 tsp salt
2 tsp dried or fresh epazote
To garnish (all optional)
1 tsp Mayonnaise
1 Tbsp Anejo or Feta cheese, crumbled
Chili Powder (Tajin)
In a medium pot melt the butter and add the oil, sauté the onion and jalapeno pepper for 2 minutes at medium heat.
Add the fresh corn kernels and sauté for another 5 minutes or until soft. Add salt, died epazote and water to almost cover the corn, season to taste, cover and simmer for 20 minutes or until the corn is cooked. Once cooked you should still have some liquid.
Serve in small bowls. Garnish to taste with mayonnaise, cheese, lime juice and chili powder.
Media release and image provided by Amelia Owens, Citizen Relations. I received complimentary product to facilitate this feature.