Esquites, from Rick Martinez.
1 medium chile poblano (4 oz/125 g), stemmed, seeded, and chopped
1/4 medium white onion (3.45 oz/98 g), chopped
2 garlic cloves, finely grated
4 chiles de arbol (.12 oz/3.2 g), stems and seeds intact
4 cups fresh corn kernels (19.4 oz/550 g; 4 large ears)
3 fresh epazote sprigs or a combination of fresh parsley, oregano, and/or mint sprigs
1 1/4 tsp Morton kosher salt (.28 oz/8 g)
1/3 cup crema, creme fraiche, or sour cream
1/3 cup queso fresco or Cotija (1.4 oz/40 g), crumbled
Crushed chiles de arbol
In a large skillet over medium-high heat, melt the butter. Cook the chile poblano, onion, garlic, and chiles de arbol, tossing occasionally, until the onion is tender and just beginning to brown, for 6 to 8 minutes.
Add the corn, epazote, and salt to cook, tossing occasionally, until the corn is cooked through and just beginning to brown, for 6 to 8 minutes.
Serve the esquites warm with a drizzle of crema and a sprinkle of queso fresco and other desired toppings.
Enjoy this esquites, or mexican street corn salad, from Rick Martinez's "Mi Cocina."
Reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico by Rick Martinez copyright © 2022. Photographs copyright © 2022 by Ren Fuller. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.