Mexican Esquites with Bone Marrow

Brenda Villagomez
Esquites, known as Mexican street corn salad, are boiled corn kernels cooked in a flavorful broth and topped with mayonnaise, lime juice, chile powder, and queso fresco. This succulent esquites recipe adds a twist to the classic preparation by adding the sweet and nutty flavor of bone marrow that melts in your mouth.
Reviewed by
1.75
|
4 comentarios
0
Favorites
Collections
Menu planner
Shopping list
Ingredients
4
Portions
  • 5 bone marrow, cut lengthwise
  • some coarse salt
  • 3 tablespoons garlic
  • 1/2 cups white onion, finely chopped
  • 1/4 cups epazote, finely chopped
  • 1/4 cups árbol chile, cut into round slices
  • 1/4 cups fresh cilantro, fresh
  • 2 cups beef broth
  • salt and pepper
  • some mayonnaise, for serving
  • some queso fresco, for serving
  • some chile powder, for serving
  • some epazote, for garnish
  • some lime, for serving
Preparation
10 mins
35 mins
Easy
  • Heat a deep skillet over high heat. Add bone marrows. Season with coarse salt and cook until golden brown and cooked through. Remove from skillet.
  • In the same skillet, remove bone marrow fat using a spoon. Add garlic and onion and cook until bright. Add corn kernels, epazote, árbol chile, and cilantro.
  • Pour beef broth and add one marrow bone. Cook for 20 minutes or until liquid is reduced and corn kernels soften.
  • Serve esquites on marrow bones. Garnish with mayonnaise, queso fresco, chile powder, epazote, and lime.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?