One great thing about summer is the simple pleasure of having a few extra hours of sunlight in the day to sit on the porch sipping a mint julep– when life’s busy schedule allows. On days when this is not possible, I take pleasure in the bounty of a summer corn harvest. I love corn in almost all renditions. There is hardly a dish I would pass up, unless it included mayonnaise. In that case, it’s all yours. I’ve been known to grab a styrofoam cup brimming with esquites from street vendors when in Mexico. I can’t resist. This is truly a pleasure that has yet to disappoint me. I thought I’d share this simple recipe because it’s one of my favorite ways to enjoy corn. Of course, there are infinite ways to make esquites, but in my opinion, the simpler, the better to let the natural sweetness of summer corn really shine through.
3 ears of corn, remove kernels and set aside
1 serrano pepper, seeded and chopped fine
1/2 onion, diced
2 clovces garlic, minced
2 T olive oil (more if needed)
salt to taste
2/3 cup cherry or grape tomatoes, cut in half vertically
cotija cheese for garnish
cilantro, a few sprigs for garish
1 lime, cut into 4 wedges
crema (Mexican sour cream), optional
Saute the onion and garlic with olive oil on medium heat for 1 minute. Cover and let cook on low heat until they turn translucent. Do not let the garlic brown. Add the chopped serrano chile and corn kernels and turn heat up to medium high. Saute for 1-2 minutes and add salt to taste. When corn has softened a bit, remove from heat and add the tomatoes. Stir to combine and transfer to a bowl. Garnish with cilantro sprigs and cotija cheese. Enjoy with sour cream and a squeeze of lime.