Esquites Tostados (Mexican Toasted Corn)
- 4 Roma tomatoes diced
- 1-2 serrano chile minced
- 1/2 cup white onion finely diced
- 2-3 tablespoons finely chopped cilantro
- Juice of 1 lime
- salt and pepper to taste
- 2 large ears of fresh corn about 3 cups
- 1 tablespoon olive oil
- 1/2 cup Mexican crema
- 1/3 cup cotija cheese crumbled fine
- 4 Lime wedges for garnish
- chile limon seasoning to taste
- tortilla chips
Esquites Tostados, or toasted corn off the cob, is the perfect recipe to prepare right now. The summer corn is abundant and so fresh! I love traditional esquites (corn in a cup), but this is an easier way to enjoy the flavors of fresh cooked corn, with minimal cooking time. This simple appetizer will really impress your friends, so you may want to double the recipe! Mexican street corn is all the rage right now. Make sure you head to your farmers market this week to pick up some fresh corn and salsa ingredients.
If fresh corn is not available, I would suggest using a good-quality frozen corn that has been defrosted. Pat dry with paper towels before toasting for better results.