Haudenosaunee White Corn "Esquites"

Inspired by Saul's travels to Mexico and the ancestral Haudenosaunee white corn, available at the Ganondagan Seneca Art and Cultural Center, this dish is a great side for a summer picnic or eaten with crispy tortilla chips. We make our own mayonnaise using our pastured eggs, organic extra virgin olive oil, our homegrown garlic, apple cider vinegar, and sea salt. We also work hard to control invasive species on the land, so when possible we harvest wild garlic greens to use in this dish. Wild garlic is also known as field garlic or crow garlic. Allium vineale is native to Europe and thrives in fields, meadows, waste grounds and other disturbed areas. A photo of wild garlic is featured below.

Esquites

Ingredients:

1 Lb. Hulled White Corn

1 Cup Sweet Corn Kernels

1 Cup Homemade Mayonnaise

1/2 Cup Cilantro, Finely Chopped

1/2 Cup Fresh Chives,

1 Jalapeno, Small Diced

Juice of 2 Limes

Chili Powder or Paprika to Garnish

Chives to Garnish

Process

1. Cover the white corn with water by at least 1 inch and soak the white corn overnight in a sauce pan with at least 3 quarts capacity. The next day, drain the corn, cover with fresh water by 1 inch, and cook over medium heat for around 1 hour until just cooked through but still toothsome. Drain and cool thoroughly before next step.

2. Mix remaining ingredients in large bowl and season to taste with salt and black pepper. Add cooled corn and toss to combine. We like to mix a day in advance to let flavors marry and for the corn to soak up the dressing. Before serving, top with chili powder or paprika for garnish, and extra fresh chives. Classic Mexican esquites will have cotija cheese as well, but we kept this one dairy free.