Esquites (Mexican Street Corn Salad) Sourdough Focaccia
Esquites Sourdough Focaccia
Prep Time: 1 hour 45 minutes - 2 hours 15 minutes (plus 10-17 hours of rising/chilling time)
Cook Time: 35 - 45 minutes
Servings: 8 - 12 people
Ingredients
Grilled corn sourdough focaccia
75 g active sourdough starter
10 g kosher salt (use 5 g if using table salt)
410 g room temperature water
500 g bread flour
~ ¼ cup olive oil (divided for grilling corn, coating dough, and pan)
3 fresh corn cobs, shucked
Esquites focaccia topping pre-bake
The reserved grilled corn from the focaccia dough (1 ½ cobs worth)
2 tbsp mayo
1 tsp chili powder
Pinch of salt
120 g cotija cheese, crumbled (~1 scant cup)
Esquites focaccia topping post-bake
½ cup cilantro, chopped
⅓ cup scallions, thinly sliced (about 2 scallions)
1 jalapeño, seeds and stem removed, finely diced
2 garlic cloves, minced
Juice from one lime
Salt, to taste
Recipes
GRILLED CORN SOURDOUGH FOCACCIA
Grill the corn: Preheat a grill to medium-high heat. Lightly oil 3 cobs of corn with 1 tablespoon olive oil. Place the cobs on the hot grill, allowing the kernels to char, rotating every few minutes until the whole cob is cooked and has some decent char/browning. Allow the corn to cool completely.
Cut the kernels off the cob and place in a bowl. You should have approximately 3 cups of kernels. Set aside.
Mix dough ingredients: In a large bowl, combine the sourdough starter, water, and salt. Whisk to combine. Add the bread flour and stir/knead the dough until well combined and no pockets of salt or flour remain.
First rest and corn addition: Cover the bowl with a damp towel and allow to rest for 30 minutes. After 30 minutes, add half of the grilled corn kernels on top of the focaccia. Reserve the other half for the topping.
Perform folds: Perform a set of folds to incorporate the corn into the dough: from the outside, grab the dough and fold it over the center. Rotate the bowl slightly and repeat this step 4-6 times, until the corn is well distributed in the dough and the dough has tightened slightly.
Initial rise (bulk fermentation): Form the dough into a rough ball and drizzle with about 1-2 tablespoons of olive oil (to coat). Cover with the towel and let the dough rise at room temperature for an initial rise. This will be anywhere from 6-12 hours, depending on the season and temperature of your room. Look for visual cues: the dough should about double in size (if not more) during the initial rise, and it will form bubbles and be very jiggly when shaken.
Overnight chill: Punch the dough down gently and reshape into a ball. Coat with another layer of olive oil, about ½ tablespoon, then cover with plastic wrap and place in the fridge overnight (8-12 hours).
Second rise (proofing): The next morning, prepare a large cast iron skillet or a 9x13 inch pan by coating with 2 tablespoons olive oil. Take the dough out of the fridge and gently dump it into the baking vessel. Fold the left side over the middle and repeat with the right side, then fold the bottom and top into the middle as well, like an envelope. Flip the dough over so the seam is on the bottom. Let the dough rise for another 4-5 hours at room temperature, until nearly doubled in size and puffy.
Preheat oven: Once the focaccia is nearly done rising a second time, preheat your oven to 425°F (220°C).
ESQUITES FOCACCIA TOPPING (PRE-BAKE)
Add the reserved grilled corn kernels to a medium-sized bowl and mix with the mayo, chili powder, and a large pinch of salt.
Spread the corn mixture evenly on top of the focaccia, then spread the crumbled cotija cheese on top. With oiled fingers, dimple the dough all over.
Bake the focaccia for 30-35 minutes, until the top is crispy and golden brown. Remove from the oven.
ESQUITES FOCACCIA TOPPING (POST-BAKE)
Prepare cilantro topping: In a small bowl, mix together the cilantro, scallions, minced garlic, finely diced jalapeño, lime juice, and a pinch of salt.
Serve: Spoon the cilantro topping on top of the cooked focaccia, slice, and enjoy. Store any leftover focaccia in the fridge.