Our guest chef Ted Montoya indulges our tastebuds with this easy and mouthwatering recipe for esquite, the famous Mexican street food.
Servings 1-2- 15 mins.
- Easy
By Ted Montoya
Recipe
Ingredients
- 2 cans Corn
- 1⁄2 cup Heavy Cream
- 2 tbsp. Butter
- 1 tsp. Salt
- 1 cup Whole Milk
- 2 tbsp. All-Purpose Flour
- 1⁄2 cup Mexican Cream
- 4 oz. Requeson Cheese
- 1 tsp. Chili Powder
Directions
- Strain corn and set aside. Melt butter in a nonstick pan then sautee corn, while continuously stirring. Once butter starts to bubble, add flour and stir vigorously until cooked. Add milk and cook down. Once milk has cooked down, add cream and reduce. Season with salt at the very end of this process.
- Fold creamand requeson together. Keep cold.
- Remove corn from heat and immediately plate.
- Spoon cheese mixture over the top and garnish with chili powder. Serve with limes.
