Cocina mexicana
Huitlacoche Esquites, Tlaxcala Style
Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →
Yield: 4 servings · Prep time: 30 min · Difficulty: Easy
Ingredients
- 4 ears of fresh corn, kernels removed (or 3 cups of corn kernels)
- 200 g fresh huitlacoche (Ustilago maydis), removed from the cob
- 1/2 white onion, finely chopped
- 1 serrano chili, chopped, to taste
- 2 sprigs of fresh epazote (Dysphania ambrosioides)
- 2 tablespoons butter or oil
- 1 liter of water or vegetable broth
- Salt to taste
- For serving: lime juice, mayonnaise, Cotija cheese, chili piquín or chiltepín powder
Simbiosis Products Used
- 1 teaspoon of 8 Mushroom Powder to add umami depth to the broth (optional)
- If fresh huitlacoche is unavailable, enhance the flavor with mushrooms from the gourmet dehydrated collection
Preparation
- Melt the butter in a pot and sauté the onion with the serrano chili until translucent.
- Add the huitlacoche and a pinch of salt; cook for 5 minutes until it releases its dark juices.
- Stir in the corn kernels and one sprig of epazote; sauté for 3 minutes.
- Pour in the water or broth (and the 8 Mushroom Powder, if using). Bring to a boil and reduce to medium heat.
- Cook for 15 minutes, until the corn is tender and the broth takes on color. Adjust salt and add the second sprig of epazote at the end.
- Serve in glasses or bowls with their broth. Finish with lime, mayonnaise, Cotija cheese, and chili powder to taste.
Functional Note
Huitlacoche (Ustilago maydis) is a good source of dietary fiber and provides compounds with antioxidant activity. It is an ingredient that contributes to a varied diet within a balanced eating plan.
Informational content; not a substitute for medical attention. Simbiosis products are food supplements: they are not medicines and do not cure, treat, or prevent diseases.