Caesar Esquites
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.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 134
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 134
4 ears corn, shucked
1/2 cup sour cream
4 1/2 teaspoons fresh limes juice, plus lime wedges, for serving
2 teaspoons Worcestershire sauce
3 anchovy fillets, finely minced
2 cloves garlic, finely minced
2 tablespoons olive oils or other neutral oil
Kosher salt and freshly ground black pepper
1-2 ounces 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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
