Esquites (Mexican Street Corn) with Chef Saul Montiel
Vložit
- čas přidán 28. 06. 2024
- 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 🌽
Follow Chef Saúl:
/ chefsaúlmontiel
/ chefsaulmontiel
/ chefsaulmontiel
Follow me:
/ emilyslamduncan
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. - Jak na to + styl
Huge thanks to Chef Saúl Montiel for joining me for this video!
Follow Chef:
czcams.com/users/ChefSaúlMontiel
instagram.com/chefsaulmontiel/
instagram.com/cantinarooftop/
www.tiktok.com/@chefsaulmontiel
And follow me:
instagram.com/emilyslamduncan/
Chef Saul and Emily need more of these collabs!!!
You know, I fully agree :D
Saul is such a gem, everyone needs more Saul in their lives! I had an idea -- I think doing some kind of "hangout" vid with people like Saul, Gabi, Frank, etc. would be cool to watch, especially since it's Summer now and you could do a bbq and drinks thing. I love seeing this casual side to these chefs we're used to seeing in a formal setting.
STAY TUNED!! Not only is that a great idea… we might have already filmed something like that! 🫨
@@EmilyDuncan 👀👀👀
@@EmilyDuncan Great minds think alike!!
Frank coming out the side during the salt talk is about as iconic as this collab 🤣🤣🤣
Hahah thank you!! I am an artist and Premiere Pro is my canvas lol
Shes evolved to not use ketchup in everything. love it! Saul seems like the uncle that everyone just needs on the grill for any and all family outings lmao.
he's truly the best!
Saúl is a treasure. True knowledge and grace. Fun to see with Emily.
Isn’t he just wonderful?
I thought Saul talking about food was the best thing ever, but hearing him talk about his family was even better
Right???
Agreed!
I wish Chef Saul would start a youtube channel, I love that guy!!
He has one! He mostly posts shorts but you can follow his adventures @chefsaúlmontiel on CZcams, same on insta, and see him at work at @cantinarooftop 🤗
@@EmilyDuncan Thank you!!
Quite the unexpected collab
Trying to keep 'em on their toes haha
@5:10 Green apple jolly ranchers :) also if you put a bunch in some vodka and let them dissolve, you got green apple jolly rancher vodjuiceka... life changer
hahah omg cursed yet intriguing
Haha “sweet and spicy” indeed! I love esquites, especially in the summer. Such a great video and Saul is such a fun guy/cooking grand master! Everyone should go to Cantina Rooftop!!!
🫶🫶🫶😘😘😘
My favorite epicurious personalities 🙌
🫶🫶🫶
Chef sauuuuuuulllll ❤❤❤❤
Thank you Chef Saul and Emily for this wonderful dish. Just in time for July 4th
So many ways to make great esquites! Chef Saul's way is one of the best! But the spicier the better! (It IS a happy dish!)
Thanks guys - great collaboration! - Cheers!
Thank you!! 😄
'You better call Saul'😊❤
Luv luv luv esquites.
Thanks for sharing this amazing recipe! Love watching you two cook together.
Thanks Frank!! You're the best!
Thank you for this. You are both talented and adorable!
If love these collaborations!
Love this!
Two experts!
Fresh epazote when cooking beans or with nopals really brings that mexican flavor. Dried is no comparison. It grows pretty easily like other herbs, flowers and will seed out but also is perennial. CZcams recommended Emily so I feel it's important to give a comment and grow her channel. Thanks Saul and Emily. The best from Epicurious.
Thank you so much!!! So glad CZcams led you here 😄
I added an epazote plant to my herb garden this year. I have been using the dried version for years, and am looking forward to trying it fresh.
Exciting!!
SAUL!!! :D We LOVE him!!!
YESSS 🙌
Yay! Always delicioso and heartwarming! :)
🫶🫶🫶
Thank you Chefs!
Thank YOU!! 💕
Never heard of this dish before but it looks delicious! Love the tattoo
It’s such a great way to eat corn!
I'm going to a BBQ tomorrow and was looking for a side dish to bring... I'm totally doing this!!!
Do it!! I can't recommend it enough!
@@EmilyDuncan Will do!
Can't wait! Hey from Yarmouth, NS :)
Hey hey hey!
I Love Elotes, but didn't even know this existed. I'm definitely gonna try making this myself! I also adore both Saul and Emily's personalities. I Just Subscribed on this video alone.
Keep up the great work, I look forward to watching more videos like this, and adding to my own at home culinary experiments!
I love the summer because my neighbors are out selling elotes, spicy mangos, mexican nut candy and socks. I order an elote - easy mayo, a mango or watermelon w/ extra Tajin, a candy bar and a fresh pair for my toes.
Glad I found your channel! My non-vegan fam will surely love this! Thank you!
I Love this so very much❤😂❤😂❤😂
Legends
Takes one to know one! (or two)
Expect the unexpected 😊
Always!
Another home rum!!!
Wooo!!
8:53 I think the difference is that in Japan, the chicken egg yolks are a rich, healthy orange, instead of the pale yellow that american eggs have. Japan treats their chickens almost as well as their cows.
that's probably true, and also commercial American mayo like Hellmans uses whole eggs, whites and yolks (usually processed in some way), while Kewpie, at least, only contains yolks (no egg whites)
Kewpie mayo also has MSG in it.
The American produced stuff doesn't have MSG in it (because we're dumb) so check the label when you buy it. It's cheaper at Asian supermarkets anyways.
Minus the mayo and cheese, I make something almost exactly like this.
kewpie will never be as delicious as Best Foods - Hellmann's mayo.
It's always tough finding UK equivalents to the US culinary experiences. Only just got Monterey Jack. Will have to go chilli hunting for this, as I doubt Scotch Bonnets will work.
Ahh good point! The dried red whole chillies (about 3 cm long) you can get at most Indian groceries should work!
The ketchup lady has her own CZcams channel now?
I love Saul with all my heart and soul but I just can’t deal with esquites done with yellow not white corn… they are so sweet!
5:17 Is treated corn used in this dish or just raw corn?
we used frozen corn (it was a bit early for corn season in NY when we filmed), but you could cut the kernels off cobs of fresh corn and proceed the same way
What? No ketchup? I bet Frank grew the corn, barley for the beer and all other ingrediants in his garden.
I could sense good energy between you 😉💞💐☯️🌟
Isn't it elote?
Great question! Elote just means “corn,” this dish is esquites or elote en vaso (corn in a cup), the Mexican street corn you’d frequently hear called just elote uses the same garnishes but is a grilled corn on the cob 👍
@@EmilyDuncan yeah, where I am at we have vendors we call elotaros. It's really good
No ketchup? 😂😂
Ese NO es el maíz con el que preparamos los esquites en México. Ya de entrada eso no es aceptable.