Caesar Esquites
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 275
- Total Fat
- 18
- Saturated Fat
- 7
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 10
- Cholesterol
- 27
- Sodium
- 390
- Total: 40 min
- Active: 20 min
Ingredients
4 ears corn, shucked
1/2 cup sour cream
4 1/2 teaspoons fresh lime juice, plus lime wedges, for serving
2 teaspoons Worcestershire sauce
3 anchovy fillets, finely minced
2 cloves garlic, finely minced
2 tablespoons olive oil or other neutral oil
Kosher salt and freshly ground black pepper
One 2-ounce piece Parmesan
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.