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Fresh and crunchy esquites served with avocado
Mouth-watering and fresh avocado esquites

Esquites with Avocado

Author: Flavelo
Recipes Quick Meals Salads
The 'cup' version of elote. While elote is eaten on the cob, for esquites the corn is cut off and sautéed in a pan with onion and spices. This method allows every single kernel of corn to be coated in the spiced butter. The cool creaminess of avocado and the warm corn meeting makes this salad irresistible.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Sharp knife (to cut corn)
  • Large frying pan
  • Mixing bowl

Allergen Information

⚠️ Milk

Instructions

1 ✓

Fry the corn and chopped onion in butter over medium-high heat for approx. 8-10 minutes. Do not stir continuously! Let the bottom brown, then turn.

Tip: Caramelisation (brown spots) gives the dish its character. If you stir constantly, it just steams.
2 ✓

While the corn is frying, dice the avocado and drizzle with lime juice.

Tip: The antioxidant effect of citric acid protects the avocado's beautiful green colour.
3 ✓

Remove corn from heat, let cool for 2 minutes. Stir in the sour cream, chilli and salt.

Tip: Do not add the sour cream while on the heat, as it may curdle.
4 ✓

Gently fold in the avocado and crumbled cheese.

Tip: Add the avocado at the end so it doesn't turn into mash.
5 ✓

Serve warm, sprinkled with fresh coriander.

Recipe FAQ

Can I use tinned sweetcorn?
Yes, but drain and dry thoroughly with kitchen paper before frying, otherwise it will steam instead of roast.
It turned out too sour.
The fat in the avocado and sour cream dulls acidity. Add a little more sour cream or a pinch of sugar.

Ingredients

  • 500 g Sweetcorn (cut fresh from cob or tinned)
  • 2 whole Ripe avocados
  • 1 head Red onion
  • 100 g Sour cream
  • 1 whole Lime (juice)
  • 50 g Feta or Cotija cheese
  • 1 bunch Fresh coriander
  • 2 tbsp Butter or oil
  • 0.5 tsp Salt
  • 1 pinch Chilli flakes