Socca with Esquites (Mexican Street Corn) Topping

Servings: 6
By Shri Repp

 

Ingredients 

• 1 cup Ojaswe Chickpea Chilla Mix(160g)

• 1 1/3 cup of warm water (280g)

• 2 tablespoon vegetable oil

• 1.5 cups of corn (~2 ears of corn shucked)

• ¼ teaspoon of salt

• ½ teaspoon paprika

• 2 cloves of garlic, finely chopped

• 1/4 cup green onion, thinly sliced

• ¼ cup cilantro, finely chopped

• ⅓ cup cotija or feta cheese, crumbled (50g)

• 1 tablespoons of kewpie mayo

• 1 tablespoon of plain greek yogurt

• 1 teaspoon of lime juice

Instructions

1.  In a medium bowl, mix Ojaswe Chilla mix and warm water and whisk. Allow the batter to rest for ~10-15 minutes. While the batter rests, add a 10 inch cast iron skillet to the middle rack of the oven and heat the oven to 400 F.
2. Add 1 tablespoon of oil to a medium pan on medium heat. Add corn kernels to the pan and leave undisturbed until the corn chars on one side. Once charred, add salt, paprika, and garlic to the pan and mix the ingredients together and saute for another minute. 
3. Transfer the cooked corn mixture to a large bowl along with green onion,cilantro, crumbled cotija cheese, mayo, greek yogurt,and lime juice and mix to make the esquites topping.
4. Carefully take the cast iron pan out of the oven with an oven mitt and add 1 tablespoon of oil to the hot pan and spread. Give the chilla mix batter another stir and pour the mixture into the pan and pop it into the oven for 10-15 minutes or until the socca is golden brown on the edges.
5. Flip the socca over onto a large serving plate and allow to cool for 5 minutes. Spoon on the esquites topping. Slice the socca into 6 pieces and enjoy immediately!