esquites

Elote is one of the greatest foods on the planet. Is this elote (a.k.a. grilled corn on the cob)? Before anyone gets mad…no, not exactly. It’s also not really ultra-traditional esquites (sautéed corn in a bowl). While this dish suf f ers a little bit from an identity crisis, you’ll fi nd it reminiscent of elote but served beautifully in a bowl and ready to be devoured with a spoon.

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Step 1

1 Grill all sides of the ears of corn until a light char develops and the kernels are still crunchy and moist. Once grilled, using a knife, remove all of the kernels from the cobs into a large bowl. 2 Into the same bowl, add the addicting spicy mayo, salt to taste, smoked paprika, and lime juice. Stir together until fully incorporated. 3 Spoon the corn mixture into a serving bowl. Top with a drizzle of hot sauce, pickled red onions, diced avocado, and thinly sliced serrano chilies. 4 Top with freshly grated aged Manchego, garnish with cilantro leaves, and serve

Step 2

1 Add the chilies and garlic to a food processor. Pulse until you get a roughly chopped consistency and then add the salt and brown sugar. Process on high speed until you get a coarse paste. 2 Transfer the paste to a canning jar (see note). Place the lid on top, but do not tighten or screw it on so air can escape, and let it ferment at room temperature for 2 to 4 days. Once the paste smells fragrant with a bit of a fermented nose, it’s done. 3 Place the chili paste in a blender, along with the distilled vinegar and ume plum vinegar. Blend on high speed until as smooth as possible, adding more distilled vinegar if needed to thin. While the motor is running, blend in the xanthan gum. 4 Strain the mixture through a fi ne-mesh strainer into a jar or bottle, and discard the solids. It’s ready to use in whatever you’d like. Store loosely covered in the refrigerator for a very long time.

Step 3

note: Use a cleaned and sanitized jar when making this. Because we are fermenting, it’s best to keep a good eye on it and not let any foreign bacteria in. On the of f chance of mold forming only on the surface, you can scrape it of f . However, if more than that occurs, then restart

Step 4

I think hot sauce is properly rated. Not overrated, and not quite underrated. It’s loved by many, and it’s applicable to nearly anything. This hot sauce was made to be exactly what the title says it is…basic enough that it’s pretty hot, but not mind-numbingly hot (depending on your personal tolerance). It’s familiar, but with even more fl avor than you could have imagined. This sauce really takes on the fl avor of the chilies you choose to use. Experiment and fi nd something you like PREP TI M E: 1 0 M IN U TES FERM EN TA TI O N TI M E: 2 – 4 DA YS YI ELD: 2 CU P S