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
- 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
- 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!