Whatcha Got Cookin’ is a weekly Rock-N-Roll Recipe that comes to you every Wednesday and is made possible by The Maryland Department of Agriculture’s Maryland’s Best Program.
“This recipe for Esquites is inspired by our friends at Papi’S Tacos in Hampden and Fells Point.
Ingredients and Recipe
2 cups of fresh Epazote-braised corn kernels shaved off the cob (local MD grown corn is perfect for this dish)
Sauté Corn over medium heat in 2 tablespoons mayonnaise for 3 to 4 min.
Mix sautéed corn with 2 tablespoons of Cotija cheese, ½ teaspoon of fire salt (Salt, Paprika, Red Pepper, Garlic and Citric Acid) and 1 tablespoon of Mexican green onions (aka Mexican BBQ onions)
Drizzel with crema Mexicana (Mexican cultured, sour cream cheese prepared with pasteurized milk)
Serve with homemade tortilla chips and 1/4 lime cut into wedge.