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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!
Course Antojitos, Appetizer
Cuisine Mexican
Prep Time 30 minutes
Cook Time 35 minutes
Servings 10 Servings


  • 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!