A few weeks ago, my cousin took me to one of her favorite Seattle restaurants, Señor Moose in Ballard, to try a corn dish that she adored. The description said roasted corn and epazote with cream, and I had a hard time imagining how that would taste, but I decided to trust her and take a chance. I’m glad that I did, because one bite of their famous Esquites appetizer, and I was sold.
I'm not normally one who likes creamy flavors mixed with citrus, but somehow in the Esquites, it just all blended together perfectly with the sweetness of the corn and the hint of spice. And, even though it's been weeks since I tasted it, I still dream about how delicious it was.
We’ve been playing around with creating a similar recipe here at home by looking up other fresh corn recipes now that our neighbors bring us ears of corn each week. We came up with our own version of the corn appetizer that uses manchego cheese instead of epazote and doesn’t have a cream base and wanted to share it so you can try it with all the fresh corn of the seaon. It’s not as amazing as what's at Señor Moose’s, but I must admit it’s pretty darn good.
Interested in trying it out? Let's get started: