Corn, lime, red snapper - ole!

Here are a few of chef Jose Garces' recipes from his newest restaurant, Distrito.

ESQUITES

(MEXICAN CORN)

1 medium onion, small dice

8 cups corn kernels, cut off the cob

4 cups corn stock (recipe

follows)

1 stick (4 ounces) butter

1 tablespoon chopped epazote, a fresh Mexican herb*

Lime Mayonnaise (recipe

follows)

Queso fresco*

Chili piquin*

Sweat diced onions in butter. Add corn kernels and cook until soft, about 15 minutes. Add corn stock and simmer on low heat for about 20 minutes, leaving some liquid. Season with salt to taste. Fold in epazote. Serve warm in large bowl. Top with a light layer of Lime Mayonnaise, crumbled queso fresco and a gentle shake of chile piquin. Serves 8.

*These ingredients can be found in any of the Mexican/Latin markets in South Philly, such as Taqueria la Veracruzana, 908 Washington Ave., 215-465-1440.

CORN STOCK

6 corn cobs, kernels removed

1 medium onion, sliced thin

3 cloves garlic, crushed

2 tablespoons olive oil

4 quarts water

Salt to taste

Gently sweat onions and garlic in olive oil until very soft. Add corn cobs and water and cook until stock is very fragrant and flavorful, about one hour. Strain to remove cobs and onion and season to taste with salt.

LIME MAYONNAISE

1 cup prepared mayonnaise

1/8 cup fresh-squeezed lime juice

Salt to taste

Combine mayonnaise and lime juice in a small bowl and mix well. Season to taste with salt.

GUACAMOLE

1 1/2 ripe avocados, large dice

2 tablespoons Spanish onion, small dice

1 tablespoon jalapeno pepper, small dice

1 tablespoon cilantro, chopped fine

2 tablespoon fresh lime juice

Salt to taste

Combine all ingredients in a small bowl and mix well, being careful not to mash the avocado too much. Season with salt. Serve immediately with fresh tortilla chips. Serves 1.

VERACRUZ CEVICHE

1/4 pound fresh red snapper loin

6 tablespoons Veracruz Sauce (recipe follows)

2 teaspoons green olive, minced

2 tablespoons Roma tomato, small dice

2 teaspoons red onion, chopped fine

1 teaspoon cilantro, chopped fine

4 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

2 teaspoons capers

6 thin slices avocado

Salt to taste

Fresh oregano leaves

for garnish

Using a very sharp knife, slice the red snapper loin into seven thin slices. Spread about a tablespoon of Veracruz Sauce on a chilled plate. Gently fan fish over the sauce.

Combine green olive, tomato, red onion, cilantro, olive oil, lime juice and remaining Veracruz Sauce in a small mixing bowl. Mix well and season to taste with salt. Spread mixture over the fish. Garnish with capers, avocado slices and oregano. Serve immediately. Serves 2.

VERACRUZ SAUCE

1/2 Spanish onion, small dice

4 garlic cloves, crushed

4 tablespoons extra virgin olive oil

4 tomatoes, large dice

2 bay leaves

2 cups clam juice

1 cup tomato juice

1 teaspoon Mexican oregano

4 sprigs fresh thyme

2-inch piece cinnamon bark

2 cloves

2 teaspoons black peppercorns

Salt to taste

1 small piece cheesecloth

(for sachet)

Combine onion, garlic and two tablespoons extra virgin olive oil in a medium saucepot and sweat until translucent. Add tomato and cook until raw flavor is cooked out, about 15 minutes. Add clam juice and tomato juice and bring to a simmer.

Add a sachet containing Mexican oregano, thyme, cinnamon, clove and peppercorns. Cook for 30 minutes. Remove sachet and discard.

Transfer sauce to a blender and puree until very smooth. Emulsify with remaining olive oil and season to taste with salt.