Esquites (es-key-tes) in a Mexican dish of toasted corn kernels, usually made with fresh corn here in the US. In this dish I swap out a few ingredients, making a vegan dish with some great flavors, including tahini and miso. Aleppo pepper supplies mild heat, vibrant color, and great flavor.

Tahini Esquites

Christian Leue

Servings/Yield

4

Category

Side Dish

Tahini Esquites

Ingredients

  • 4 ears of fresh sweet corn
  • juice and zest (optional) of 1/2 lemon
  • 1 garlic clove, crushed (optional)
  • 2-3 tsp miso
  • 1/2 cup tahini
  • cold water
  • Aleppo pepper

Directions

  1. You can either roast the corn to cook it (instructions are here) then cut them from the cob, or you can peel the raw ears, remove the kernels, and cook them in a large nonstick skillet until tender (about 6-7 minutes).

  2. Add the garlic and the lemon zest (if using) to the lemon juice, let sit for 5-10 minutes, then strain out the solids. You can save these to add to rice or a stir fry later. Mix the strained juice with the miso and stir well to combine, breaking up any chunks.

  3. Add the lemon juice and miso to the tahini, mix well to combine, then add cold water until you form a smooth and runny sauce (it will seize up at some point, just add more water until it turns liquid again, it'll be about 1/3-1/2 cup).

  4. Mix the kernels with the miso tahini sauce and toss to combine. Season to taste with Aleppo pepper and serve.

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