From Delaware Street To Second Street - (Mexican -To-Italian Esquites)

One of the joys of cooking is how a single dish can travel the world with just a few swaps of herbs, cheese, and seasoning. Or by liking a dish you had at a restaurant so much that your brain starts wondering how you’d like to make that at home.

I had been to Rancho Azteca for several wonderful meals (Go if you haven’t! You HAVE to get the tableside guacamole.) I recently had the esquites there and loved it.

 Esquites — Mexico’s beloved corn-on-the-cob street food — is already a masterpiece: smoky corn, creamy mayo, lime, and Cotija cheese. But I couldn’t resist giving it a spin that would feel right at home with some of my on-hand Italian ingredients. And the fresh corn has been great lately.

The result: Italian Esquites, a bit of sunshine that tastes like street corn meets caprese.

INGREDIENTS

3 cobs fresh corn

2 tablespoons butter

2 cloves garlic, finely minced

1/4 cup mayonnaise or mascarpone

Juice of 1/2 lemon

1/4 cup finely grated Parmesan or Pecorino Romano

1/4 cup tomatoes, finely chopped

Fresh basil, torn

Salt and freshly cracked black pepper to taste

METHOD

It was a little rainy outside, so I didn’t feel like grilling my corn – I just put the butter in a pan on medium heat and turn the cobs as they caramelize on each side. But on a nicer day, grilling it is great.

Fold together the mascarpone, lemon juice, and garlic. Season generously with salt and pepper and taste. Spread on a large plate.

Roll the cobs in the wet mixture, then sprinkle with cheese, covering as much of the corn cob as possible.

Serve with tomatoes and basil.

This dish makes a fun side for grilled chicken, a barbecue spread, or even as part of an Italian-inspired tapas night. Skewer the hot cobs with long wooden skewers or corn cob handles if you’d  like to serve it this way. Or do as I did: eat it right out of the skillet before it makes it to the table.