Esquites Shooters
These Mexican Street Corn Bites turn into a full-on flavor stack with this recipe. A quick sizzle with butter, salt, and a hit of garlic gives it that glossy, toasty edge before it’s layered into the glass. A smoky chipotle crema cuts through with heat and depth, cilantro brings the snap, and the whole thing eats like a mashup of indulgent elote, late-night snack indulgence, and a street food delicacy. It’s bold, packed with flavor, and ridiculously good.
Ingredients
| 1 Unit |
Farm Rich Mexican Street Corn Inspired Bites, 5 2-lb Bags (#25586)
|
|---|---|
| 1/2 C | Cotija Cheese |
| 1 tbsp. | Fresh Cilantro, Chopped (for Garnish) |
| Tajin, For Garnish | |
| 1 tbsp. | Butter |
| 1 Can | Corn, Drained |
| 2 Unit | Fresh Epazote Leaves, Torn (optional) |
| 1 C | Crema, Divided |
| Zest Of 1 Lime | |
| Juice Of 3 Limes, Divided | |
| 1/4 C | Mayonnaise |
| 1/4 tsp. | Garlic Powder |
| 1.5 tbsp. | Adobo Sauce With Chipotle Pepper |
| Salt, To Taste |
Directions
1 |
Drain the canned corn and line a sheet tray with a kitchen towel or paper towels. Place corn on top and pat dry with another towel. |
|---|---|
2 |
Dry-sear corn in a non-stick sauté pan or cast-iron skillet. Place skillet on medium-high heat. Once skillet is hot, add dry corn. |
3 |
Once corn is in skillet, do not stir for 2-3 minutes. You want to develop the dark brown/black spots on the kernels. |
4 |
Add butter, a pinch of salt and garlic powder, and the epazote leaves (optional). Let sizzle in butter for about a minute and remove from heat. Make sure to remove epazote leaves. |
5 |
Bake one bag of the Mexican Street Corn Bites according to the recommended instructions. |
6 |
Make the lima cream by adding 1/2 of a cup of crema, the zest of 1 lime, juice of 2 limes, and a pinch of salt to a bowl. Mix until completely combined. |
7 |
Make the smoky chipotle crema by adding 1/2 cup of crema, mayonnaise, 1/4 tsp of garlic powder, the juice of 1 lime, the adobo sauce, and a pinch of salt to a bowl. Mix until completely combined. |
8 |
Place 2 tbsp of corn in a glass. Drizzle with the lima crema, then add a layer of cotija cheese and a sprinkle of tajin. Place 2-3 street corn bites on top, then add a drizzle of the smoky chipotle crema. Finish with another layer of cotija cheese and a sprinkle of cilantro. Serve. |
12 Servings