Dish of Buttery, Spicy, Corn Salad
(click to enlarge)

Corn, Buttery & Spicy


Nicaragua   -   Esquites Nicas
Makes:
Effort:
Sched:
DoAhead:  		 1-1/8 #
**
27 min
Yes		 Corn on the Cob without the cob - a Salad, Appetizer, or Side Dish - serve warm or cool. Very easy to make.

3
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2
1
1/2
1/3
1/2
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2
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ar
ar
c
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T
T
t
t
t
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T
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Corn Kernels (1)  
-- Seasonings
Epazote (2)
Lime Juice
Salt
Pepper, black
Chili Powder (3)
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Butter
-- Garnish
Epazota
Chili Powder
Prep   -   (20 min)
  1. Husk CORN EARS and and shave off kernels.
  2. Chop EPAZOTE fairly fine. Slice thin or chop some extra for Garnish.
  3. Squeeze LIME JUICE.
  4. IF Needed: grind CHILIS to powder.
Run   -   (7 min)
  1. Melt Butter in a sauté pan or skillet. Fry corn, stirring, until it tastes cooked. Keep the temperature low enough so the Butter doesn't brown. Canned or frozen Corn will need much shorter cooking.
  2. Stir in all Seasonings items for about 2 minutes.
  3. Serve warm or at room temperature.
NOTES:

  1. Corn:

      Preferred is Fresh Sweet Corn on the cob. This would be about 4 North American size ears (14 oz with husks and stem - 9 ounces husked and stems cut). Canned or frozen could be used, and would need less prep and cooking.

  2. Epazote:

      [Stinkweed]   This herb is much used in parts of Mexico and Central America. It is best used fresh - available in some markets serving a significant Mexican population. There is no exact substitute, but I suggest half and half fresh Oregano and fresh Mint. For details see our Epazote page.

  3. Chili Powder:

      Whether mild, hot, or blazing hot is up to your best judgement. I used dried Cobánero from Guatemala, which are hot as Cayenne, but in the quantity given it wouldn't be too much for guests. For details see our Chilis of North & Central America page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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