Hey pals! Today I'm joined by the incomparable Chef Saúl Montiel (Epicurious, Cantina Rooftop, Chopped) to make his esquites recipe.

Esquites is a brothy Mexican corn dish served on the street corners of many Mexican cities. If you haven't had it, it's easy to make, packed with flavor (sweet! salty! spicy! creamy! tangy!) and perfect for the approaching corn season here in the Northeast 🌽

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Huge thanks to the No Expert crew:

Producer Amanda Broll
Director of Photography Colin Jakubczyk

Recipe:

Ingredients:
- 2-3 Tbsp neutral oil
- 1/2 cup of diced white onions
- 5 dried chiles de árbol (adjust to taste)
- 2 cloves of garlic, minced
- 4 cups of corn kernels (fresh or frozen)
- Salt & pepper to taste
- Handful fresh epazote leaves (optional, adjust to taste)
- 1 can (12 fl. oz) lager beer
- approx. 2 cups water
- 1-2 Tbsp butter

Garnish:
- 1/4 cup of mayonnaise
- 1/4 cup of crumbled cotija cheese
- 1/4 cup of chopped fresh cilantro (we used cilantro macho)
- 1/2 teaspoon of chili powder (adjust to taste)
- 1 lime, cut into wedges

If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it before cooking.

Instructions:
1. Heat oil in a large skillet over medium heat. Add the onion and salt and cook until onion begins to turn translucent. Add the chile de árbol and cook for a minute or two to infuse the oil with its flavor.
2. Add the minced garlic and cook for 30 seconds, then add the corn and toast for a few minutes. Salt and pepper to taste.
3. Add beer an boil 3-4 minutes. Add epazote and enough water to barely cover the corn, and bring to a simmer. Simmer 10-15 minutes.
4. Finish with butter.
5. When the corn is cooked but not breaking down, remove from the heat and transfer to a large mixing bowl.
6. Add mayonnaise, crumbled cotija cheese, cilantro, and chili powder. Stir until everything is well combined. Taste and adjust seasoning if necessary.
7. Serve the esquites hot, garnished with additional cotija cheese, cilantro, and a squeeze of lime juice.

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