Esquites (Roasted Corn Salad) Recipe
Achunchigan Lattore🌽 Blaxican Esquites (Roasted Corn Salad) Recipe
This recipe is designed to deliver that smoky, creamy, and tangy Elote flavor in a bowl, perfect for your Asada bowls or a snack.
Ingredients
For the Roasted Corn
Corn: 4 cups of corn kernels (from about 6-8 fresh cobs, or use frozen/canned, drained well)
Oil: 1 tablespoon neutral oil(avocado)
For the Dressing & Assembly
Mayonnaise: 1 cup
Sour Cream (or Mexican Crema): ½ cup
Cotija Cheese: 1 cup, finely crumbled (plus extra for garnish)
Blaxican Fajita Seasoning: 1 - 2 tablespoons (adjust to taste for desired salt and spice level)
Cilantro: ½ cup, finely chopped (plus extra for garnish)
Pico de Gallo: ½ cup (or use fresh chopped red onion, jalapeño, and tomato)
Lime: Juice of 1-2 fresh limes (adjust to taste)
👩🍳 Instructions
1. Roast the Corn Kernels
Heat a large cast-iron griddle or skillet over medium-high heat.
Add the oil or butter. Once hot, add the corn kernels.
Roast the corn for 8-12 minutes, stirring occasionally. The goal is to get a nice char or browning on many of the kernels, which deepens the flavor.
Once roasted, remove the pan from the heat and set the corn aside to cool slightly (5-10 minutes).
2. Prepare the Dressing
In a large mixing bowl, combine the mayonnaise and sour cream. Whisk until smooth.
Add the Blaxican Fajita Seasoning and the lime juice. Start with 1 tablespoon of seasoning and the juice of one lime, then taste and adjust later. Mix well.
3. Assemble the Esquites
Add the slightly cooled, roasted corn kernels to the dressing bowl.
Gently fold in the Cotija cheese, the Pico de Gallo, and the ¾ of the fresh cilantro.
Taste the mixture. Add more Blaxican Fajita Seasoning for more flavor, or squeeze more lime juice for extra zing, if desired.
4. Serve
Serve the Esquites immediately while the corn is warm, or chill for an hour to let the flavors meld.
Transfer to serving bowls and garnish with an extra sprinkle of Cotija cheese and chopped cilantro. A dash of hot sauce is optional!
For recipe using the Esquites, click here.