Esquites, a Mexican street food delight, is a corn lover’s dream. Sweet corn is in perfect company with our Salt n Pepa Blend, and a quick char in the skillet brings out the corn’s sweetness. We combine the charred corn with a cool, creamy mixture of Mexican crema, mayo, lime juice and chile powder. Top this dish with cilantro and serve with chips for an explosion of savory, tangy, and comforting flavors.
Time: 25 min
Serves 4-6Rating
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Loading...| Roasted Garlic Avocado Oil | |
| 6 ears corn, niblets removed | |
| Salt n Pepa Blend | |
| 6 Tbl mayonnaise | |
| 6 Tbl Mexican Crema | |
| 2 Tbl fresh, chopped cilantro | |
| Juice of 1 lemon | |
| 4 oz Cotija cheese | |
| Ancho Chile Powder | |
| Sweet Pickled Shallots |
| 1. | Heat a large cast iron skillet over medium-high heat. Drizzle in avocado oil to coat the bottom. Add in the corn and season with Salt n Pepa blend. , heat oil over medium-high heat. Add corn and season with Salt n Pepa. Cook, stirring occasionally, until the corn is nicely charred and softened, 8-10 minutes. Turn off the heat and let stand for 2 minutes. |
| 2. | In a bowl large enough to hold the corn, create the dressing by combining mayonnaise, crema, cilantro, lime juice and ½ tsp Salt n Pepa Blend. Remove ¼ cup dressing and set aside in a small bowl. You’ll use this reserved dressing to drizzle on the plated salad. |
| 3. | Move the seared corn to a large bowl with the dressing and toss. Taste and season with more Salt n Pepa Blend. |
| 4. | Transfer the dressed corn to a serving platter. Drizzle with reserved sauce. Sprinkle with Cojita cheese and Ancho Chile Powder. Garnish with the Sweet Pickled Shallots along with cilantro and lime wedges. |
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