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

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.


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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