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
Prep Time 30minutes
Cook Time 35minutes
5cupsfresh corn kernels
Juice of 1 large lime
Salt to taste
Pepper to taste
1cupMexican crema agriasour cream, see link
1cupCotija cheesefinely crumbled
Tajinchile limon seasoning
2cupsof fresh prepared pico de gallo salsasee link
10-12oz.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!