Tuesday, March 8th is International Women’s Day and the group “Let’s Talk Womxn” will be hosting an event to celebrate, right here in the Twin Cities. The event is called the “Let’s Talk and Celebrate Event” and it will be featuring food and drinks from Minnesota-based chefs, makers and restaurateurs. For more information and tickets, to the Click here.
One of the dishes that will be served is from award-winning author and chef entrepreneur, Amalia Moreno-Damgaard. She’s here today to show us how to make it.
Esquites Nicas A La Amalia
Nicaraguan Spicy Buttery Corn and Epazote Skillet
Recipe by Chef Amalia Moreno-Damgaard
Serves 2-4 people
1 1/2 cups fresh corn kernels (about 2 ears of corn) (when not in season, alternatively use frozen corn kernels)
1 cup diced red onion
2 tablespoons butter
1 cup fire-roasted poblano pepper strips
½ cup peeled, seeded, and diced vine ripened tomatoes
1 cup shredded roasted chicken (or rotisserie chicken)
1 teaspoon freshly squeezed lime juice
1 tablespoons chopped epazote (alternatively use cilantro, or use both)
¼ teaspoon Kosher salt
¼ teaspoon chile congo powder, piquin chile powder, or Cobán chile powder
Freshly ground black pepper
Latin crema (Nicaraguan, Guatemalan, or Mexican sour cream)
Cotija cheese, crumbled
Epazote leaves or chopped epazote
Panfry the corn and onion in the butter at medium low heat until the corn is tender, about 3 minutes.
Add the poblano pepper strips, tomatoes, and chicken. Incorporate these into the mixture, and cook for 2 minutes. Add the lime juice, epazote, salt, and chile powder. Mix well, cook for 2 minutes.
Garnish and serve the Esquites as a snack on fresh corn leaves or cups, or as a side.