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ESQUITES Makes 6-8 servings We added black beans, red bell pepper, jalapeño and avocado to our version. WHAT YOU WILL NEED: 2 tablespoons canola oil 6 cups fresh corn kernels (from 6 to 7 ears fresh corn) 6 tablespoons Mexican crema or sour cream 2 tablespoons chopped fresh cilantro, plus more for garnish 1 tablespoon fresh lime juice, plus wedges for serving 1 cup black beans, cooked and drained ½ cup chopped red bell pepper 1 jalapeño, seeded and diced 1 ripe avocado, diced 4 ounces cotija cheese, crumbled Ancho chile powder (or chipotle powder), for sprinkling Kosher salt and black pepper 6 tablespoons mayonnaise Add the fresh corn kernels to the skillet, and season generously with salt and pepper. Cook the corn, stirring occasionally, until it is nicely charred and softened, about 8 to 10 minutes. Turn off the heat and let the corn stand for 2 minutes to enhance its charred and smoky flavor. In a large bowl, combine the mayonnaise, Mexican crema (or sour cream), chopped cilantro and fresh lime juice. Season the sauce with salt and pepper to taste. Reserve ¼ cup of the sauce in a small bowl for drizzling over the esquites. Add the cooked corn to the large bowl with the sauce. Season the corn with additional salt and pepper, if needed, and toss gently to coat. Gently fold in the cooked black beans, chopped red bell pepper, diced jalapeño and diced avocado until evenly distrib uted throughout the corn mixture. Transfer the dressed esquites to a large serving HOW TO PREP: In a large cast-iron or heavy skillet, heat the oil over medium-high heat.

CORN PUDDING Makes 12-16 servings Corn pudding shares some ingredients with cornbread, but has a soft texture.

1¼ cups buttermilk 2 tablespoons sugar 1 egg ¼ cup mild vegetable oil like canola

WHAT YOU WILL NEED: ¼ pound butter 1 cup onion, chopped 4 eggs, whipped 1½ cups milk ½ cup heavy cream ½ cup yellow cornmeal 1 cup sour cream 1 tablespoon granulated sugar

HOW TO PREP: Preheat the oven to 375°F. Grease a 10-inch cast-iron skillet with butter and set aside. In a medium bowl, sift together the flour, cornmeal, baking powder, salt and baking soda. In a smaller bowl, whisk together the buttermilk, sugar, egg and oil. Place the prepared skillet over medium heat on the stove, add the butter, and heat until melted and just starting to sizzle. Tilt the pan to coat the sides and bottom with butter. Pour the wet ingredients into the dry ingredients and combine quickly. Pour the batter into the prepared skillet and smooth the top. Place skillet in the preheated oven, and bake until the top is golden brown and the sides pull away cleanly from the skillet, about 20 minutes. Cool completely, then slice into wedges and serve. ELOTES ARROW-CIRCLE-RIGHT To make elotes, grill four husked ears of corn over medium-high heat until charred, about 10-15 minutes, turning occasionally. Mix 1/4 cup mayonnaise with 1/4 cup sour cream or Mexican crema. Brush each ear generously with the mayonnaise mixture, and sprinkle with crumbled cotija cheese. Season with salt, chili powder, and paprika, and garnish with chopped cilantro. Serve with lime wedges.

1 tablespoon kosher salt 1 teaspoon black pepper ½ pound sharp cheddar cheese, shredded 5 cups corn kernels HOW TO PREP: Preheat the oven to 350°F and grease a 9” x 9” baking pan. Melt the butter in a skillet. Add the onion and sauté over medium-high heat until translucent. Set aside. In a large bowl, whisk together the eggs, milk and heavy cream. Next, slowly add the cornmeal and sour cream until just combined. Gently mix in the sugar, salt, pepper and cheddar cheese, then stir in the corn kernels. Stir in the reserved sautéed corn. Spoon the mixture into an oven-safe pan, and cover with foil. Place the pan in a larger baking dish or roasting pan. Transfer to the preheated oven, and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish. Bake for 40 to 50 minutes, or until the top begins to brown and a toothpick inserted in the center comes out clean. Remove from the oven and set aside to cool slightly before serving. CORNBREAD Makes 1 pan Cornbread remains one of the top Southern barbecue side dishes.

platter, spreading the mixture into an even layer. Drizzle the reserved sauce over the top of the esquites.

WHAT YOU WILL NEED: 2 tablespoons butter, plus more for greasing the pan 1 cup unbleached white flour 1 cup stone-ground yellow cornmeal 1 tablespoon baking powder ¼ teaspoon salt ¼ teaspoon baking soda

Sprinkle the crumbled Cotija cheese and ancho chile powder over the dish. Garnish with additional chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the esquites.

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