Toasted corn with crema, ground chile, and queso fresco (Esquite tostado con crema y queso) from Nopalito: A Mexican Kitchen (page 81) by Gonzalo Guzmán and Stacy Adimando

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on February 19, 2026

    I had frozen corn so I increased the onion and poblano so that it was more of a medley than a predominantly corn dish, added salt and hatch green chile powder, and stirred the crema into the dish. We loved it this way.

  • jenburkholder on June 30, 2025

    This was definitely good, but not my favorite equites recipe.

  • Stephenn31 on May 06, 2025

    Excellent recipe and very bright. Would be good with grilled meat. I had with rice and beans and cheese enchiladas so it added a fresh note. I like the idea of adding pico de gallo to the corn.

  • Ishie1013 on November 21, 2024

    This tasted incredibly good despite screwing up and adding the corn to the pico de gallo rather than the other way around, and it was still delicious. It's also easy to mod to individual tastes. My mom doesn't like spice, omitted peppers from her; I like avocado but my boyfriend doesn't, diced avocado into mine, but not his. Corn shines here, so I recommend using a great crop of it in season. I grabbed it from a Mexican farmer's market in November, which seems to have been a little past the prime growing season in Mexico, so the corn itself needed help, but doing this with a good New Jersey corn around August would be amazing.

  • katiesue28 on May 06, 2020

    Super easy, fast, and relatively easy. A great side for a Mexican feast!

  • vickster on May 30, 2018

    Very good way to cook corn, and the Pico de Gallo and Crema are great additions.

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