Recipe courtesy of
Paola Briseño-González
for
Food Network Kitchen
Recipe courtesy of
Paola Briseño-González
for
Food Network Kitchen
Watch how to make this recipe.
Caesar Esquites
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 275
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 10 g
- Cholesterol
- 27 mg
- Sodium
- 390 mg
Caesar salad is often thought of as an Italian classic, but the famous dish was likely invented at Caesar's Restaurant in Tijuana, Mexico. For this esquites recipe--which means shaved corn--we pay homage to the anchovy-laced salad by replacing the traditional mayo-sour cream mixture often served on street corn with a Caesar-style dressing made with sour cream, garlic and what some say was a key ingredient in the original Caesar recipe: lime juice. A shower of Parmesan -- shaved and grated-- finishes the dish. This recipe might just be the perfect side for your next summer party, served with a little bit of Mexican history.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 275
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 10 g
- Cholesterol
- 27 mg
- Sodium
- 390 mg
Ingredients
Directions
- Fill a large stockpot with water and bring to a boil. Add the corn, cover and cook until the kernels are tender, about 10 minutes. Drain and transfer the corn to a large bowl to cool completely.
- Add the sour cream, lime juice, Worcestershire sauce, anchovies and garlic to a medium bowl and stir to combine. Gradually whisk in the oil until thickened and emulsified; season with salt and pepper.
- Cut each ear of corn in half crosswise. Stand a piece upright and slice off the kernels, cutting close to the cob so they come off in wide sheets.
- Add about 1/2 cup of the dressing to the center of a large platter. Spread it with a spoon in a swishing motion, Put the sheets of corn on top of the dressing.
- Using a vegetable peeler, shave off 1/2 cup of Parmesan curls and scatter it over the corn. Then use a rasp grater to finish the dish with finely grated Parmesan. Serve with lime wedges and the remaining dressing on the side.
