Esquites Terrosa

South American Street Corn [ Vegetarian - By Default ]

[ Gluten Free - By Remove Lager, or replace with most Ginger Beers. check their labels ]

[ Dairy Free - Remove Feta, or replace with tofu crumble soaked over night in olive brine ] [ Vegan - Follow Dairy replacement & Replace Mayonnaise with Tahini ]

[ Kosher - If the ingrediants you buy are kosher ]

16 oz Sweet corn (frozen acceptable)

16 oz White Corn (frozen acceptable)

2 Poblano pepper

2 Large Portobello Caps (or 1 pint baby bellas)

1 Yellow Onion

1/2 a head of Garlic

1/4 cup Roja (Can replace with 2 tbsp of Chipotle or Sofritas Better than Bullion)

1 lime (or 1/4 cup lime juice)

24oz Mexican Lager (dark if possible)

1/4 cup Mayonnaise

2 Tbsp Avocado Oil (or any neutral vegetable oil)

Minced parsley (dry is fine) Salt & Pepper Feta Cheese

1. Mince the Onion & Poblano.

2. Finely mince the Garlic.

3. Dice the Mushrooms.

4. Set a medium pot over med-high heat & add Avocado oil

5. Add Onions and salt. Stir gently until they are translucent.

6. Add Garlic, stir 30-45s.

7. Add Peppers, Mushrooms, & Corn.

8. Set Heat to low-medium & cook for 5 minutes, stirring regularly.

9. Add Mayonnaise & Lager. Stir regularly for 2 minutes.

10. Quarter limes, squeeze in juice, and drop in the fruit, peels and all.

11. Set heat to low and simmer for 12m, uncovered. Stir occasionally.

12. Upon serving, top with parsley & optionally feta cheese.