Mexican Street Corn in a cup Corn in broth with adobo, aioli, and cotija cheese. This is a wonderful snack if you love Mexican street corn. Make it at home or enjoy it on the spring menu at Por Vida starting in May.

Adobo sauce

Ingredients

(for approx. 1 L of sauce)

½ spanish onion, roughly chopped
2 cloves garlic, crushed
6 chile guajillo, stemmed and seeded
6 chile pasilla, stemmed and seeded
2 lbs tomatoes, halved
1 tsp dried tarragon
1 tbsp dried oregano
2 tsp cumin
1 pce Mexican cinnamon
2 tbsp vinegar
½ litre water

Heat a saucepan over medium heat. Add enough canola oil to just cover the bottom of the pan. Add in your onions and spices and sweat them out for 2 minutes. Proceed to add in your cleaned chiles and continue to cook another two minutes while stirring. Add in the tomatoes and let them cook until they begin to release their juices. Add in water and vinegar and simmer for 15 minutes. Blend the mixture and strain through a fine mesh strainer. Season to taste with salt only.

Esquites

Ingredients

½ kg corn kernels (fresh if in season or frozen)
½ onion, finely diced
2 chile morita (can omit if not available)
2 cloves garlic, thinly sliced
¼ cup adobo sauce
½ litre water

Heat a saucepot over medium heat. Add enough canola oil to just cover the bottom of the pan. Add in onions and chile morita and cook for two minutes. Add in garlic and cook a further two minutes. Add in the corn, water, and adobo sauce, and cook until just cooked through (5-10 minutes). Season with salt.

Plating

In Martini glasses, ladle in some of the esquites mixture. Garnish with a dollop of your favourite aioli, grated cotija cheese, tajin, cilantro, and some lime wedges. Encourage guests to squeeze the lime in and mix it all together.