AI Esquites (Elote Salad)

 How to Roast Canned or Frozen Corn (for Winter Elote)

1. Dry the corn (critical step)

Moisture is the enemy of browning.

• Frozen corn: thaw fully, then pat dry with paper towels
• Canned corn: drain, rinse, pat dry
• Spread on a towel for 5 minutes if you want extra browning

Dry corn = browning instead of steaming.

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🔥 2. Choose your roasting method

A. Oven roasting (most reliable)

• Preheat to 450°F
• Spread corn on a sheet pan
• Toss with oil + salt
• Roast 15–20 minutes, stirring once
• Let edges get dark brown — that’s your “char”

B. Cast‑iron skillet (best flavor)

• Heat skillet on high
• Add a little oil
• Dump in the corn and don’t stir for 2–3 minutes
• Let it pop, blister, and brown
• Stir once or twice until you see charred spots

This gives you that street‑corn vibe.

C. Air fryer (shockingly good)

• 400°F
• 10–12 minutes
• Shake halfway
• Spray with oil first so it browns

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🧀 3. Turn roasted corn into elote

Once roasted, treat it exactly like grilled corn:

• Mix with mayo
• Add cotija (or feta)
• Add lime juice
• Add chili powder or Tajín
• Cilantro if you want
• Optional: sour cream for extra creaminess
• Optional: butter for richness

This becomes esquites (street corn salad), the off‑the‑cob version of elote — perfect for winter.

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⭐ Les‑specific tip

Since you like balanced, non‑gloopy dressings:

Use 1 tbsp mayo + 1 tbsp sour cream per cup of roasted corn.

It hits the perfect creamy‑tangy ratio.

Fajita vs. Taco

 https://www.penzeys.com/online-catalog/fajita-seasoning/c-24/p-387/pd-s

Adobe (salt free)

Hand-mixed from: garlic, onion, black pepper, Mexican oregano, cumin and cayenne red pepper.

Fajita 

Hand-mixed from: salt, black pepper, paprika, Turkish oregano, cayenne pepper, garlic, celery, Mexican oregano, basil, nutmeg, cumin, marjoram, thyme and rosemary.

Taco

Hand-mixed from: paprika, salt, onions, lactose, dextrose, corn flour, (corn, lime) tomato powder, cumin, garlic, oregano, black pepper, cocoa powder and allspice.

Chicken Taco

Hand-mixed from: kosher salt, garlic, Ancho chili pepper, onion, Spanish-style paprika, cumin, cilantro, Tellicherry black pepper, Mexican oregano and jalapeño powder. 

Bold Taco

Hand-mixed from: kosher salt, onion, Spanish-style paprika, lactose, yellow corn flour (corn, lime), dextrose, tomato powder, crushed red pepper, garlic, cumin, Mexican oregano, cilantro, Tellicherry Special Extra Bold black pepper and natural cocoa.

Rojo Taco

Ingredients: Achiote (corn oil, Annatto), lime juice, water, spices (Chili Pepper, salt, granulated garlic, cumin, Mexican oregano, Ceylon cinnamon, cilantro), vinegar, brown sugar, gum acacia, xanthan gum.

Andrew Zimmern Mexican Fiesta

Chili Peppers (Ancho, Guajillo, Chipotle), Dehydrated Vegetables (Garlic, Onion), Spices, Salt, Lime Juice Crystals, Annatto Seed, Rice Concentrate (to prevent caking).