La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Toasted Esquites- Mexican Corn

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Toasted esquites on a big platter garnished with lime, Mexican crema, cotija cheese and chile limon seasoning! Esquites refers to corn. Most times they are served in a cup and loaded with your favorite condiments mentioned previously. This version of toasted esquites is served on a large platter. It’s served with fresh pico de gallo salsa and tortilla chips. It’s the perfect dish to pass during the summer months. Minimal cooking required.

Toasted Esquites- Mexican Corn Appetizer

Toasted esquites is a twist on a traditional Mexican antojito(snack). Traditionally served in a large cup, I assembled layers on a platter for a potluck lunch. It was a huge hit!
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Course: Antojitos, Appetizer
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 10 Servings

Ingredients

  • 5 cups fresh corn kernels
  • Juice of 1 large lime
  • Salt to taste
  • Pepper to taste
  • 1 cup Mexican crema agria sour cream, see link
  • 1 cup Cotija cheese finely crumbled
  • Tajin chile limon seasoning
  • Cilantro chopped
  • 2 cups of fresh prepared pico de gallo salsa see link
  • 10-12 oz. corn tortilla chips

Instructions

  • Preheat comal (griddlat heat below medium for a few minutes. After removing the fresh corn from the cob, place 1 cup of corn onto a preheated comal (griddle). One cup at a time so you don’t overcrowd the pan.
  • Let corn cook for 3-5 minutes before you begin to stir. Cook the corn until you have some light char spots on the corn. Repeat with the rest of the corn, toasting 1 cup at a time. Transfer cooked corn to a large serving platter.
  • To the corn add the juice of 1 lime and salt and pepper, tot taste. Mix well to combine. Spread corn out evenly.
  • Drizzle with the Mexican crema, add cotija cheese, tajin and cilantro. Make a well in the center and add the pico de gallo. Serve with chips. Great for a party!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
If you prefer, you can grill the corn on an outdoor grill for 20 minutes, turning as needed.
Another way to grill the corn outdoors is to leave the husks in place and place it directly on the grill at medium/low heat. The corn will steam nicely. After 15 minutes you can move the husk away and let it char directly .
Use cast iron if possible.
Try not to overcrowd the pan with corn or else it will just steam instead of toasting.
The lava rock stone pictured above belonged to my Dad. My Dad used to build commercial size corn tortilla machinery for many tortilla factories in Los Angeles and then in Houston. It brings back many wonderful memories of home.
The purple corn tortilla chips were tasty!
Esquites! Warm Corn Cups! Click Link To See Recipe! https://pinaenlacocina.com/esquites-warm-corn-cups/
Hot off the grill and smothered with a mix of mayo, crema, cotija cheese, lime and chile limon seasoning!
A light coating of crema, generous sprinkling of chile limon seasoning and lime.
This version was grilled directly and then basted with melted butter. A light sprinkling of chile piquin powder, lime and cilantro.

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