Fresh corn in spicy-herby broth (Esquites caldosos) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 144) by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parsley or cilantro for epazote.

  • Rutabaga on September 12, 2017

    In retrospect, I think I made too much corn stock. After covering the cobs and husks with water and simmering them, I was left with more than three quarts of stock. I set two quarts aside, and still felt like I was using more stock than was really needed for cooking the corn. Ultimately, I'm not sure that the effort of making and cooking the corn in stock contributed hugely to the dish, although it is tastier than corn simply cooked in water. The best part is adding the toppings - we used mayonnaise, pepper Jack cheese (although I would prefer queso fresco had I had it), tajin (a Mexican chile lime seasoning), lime, and cilantro. It's good, but I enjoy Mexican street-style corn on the cob even more.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.