Esquites + Conga Inspired by Choza de Margarita
Need a little #TacoTuesday side dish inspo? Look no further than esquites (off-the-cob elotes, Mexican street corn) + conga (fruit punch) - a combo I’ve come to love from eating around the World Showcase at Walt Disney World’s Epcot theme park. Far from an authentic recipe, my take includes subs for ingredients you may not be able to find in your local supermarket. I guess this should really be called “Esquites-and-Conga-Inspired Charred Corn and Fruit Punch.” Get a little taste of the Mexico Pavilion without having to wait in line at Choza de Margarita!
FOR THE ESQUITES:
15 oz can of sweet corn (you can also use fresh or frozen, of course)
3 tbsp cojita cheese (you can use queso fresco or even feta instead)
2 tbsp Mexican crema (or mayo, which is what I used for this dish today because it’s what I had)
1/2 lime cut the long way, then cut in half again (so, quartered)
1 tbsp vegetable oil
Tajín seasoning (if unavailable, use a combo of salt, chili powder, and lime)
cilantro for garnish (optional)
1/2 jalapeño pepper, seeded and diced (optional)
Open the can of corn and drain.
Add oil to skillet and heat over medium-high heat.
Add corn to skillet and cook until browned - about 8-10 minutes, stirring occasionally so it doesn’t burn. If using jalapeño, you’ll want to add it to the corn about a minute or two before you’re ready to take it off the stove to soften it a bit but not too much.
Once cooked, remove from heat and add to bowl.
Add in crema/mayo and squeeze the juice of one quarter of the lime over the corn. Stir until combined.
Transfer the corn to the serving bowl (or don’t if you don’t want to dirty another dish), top with cojita cheese and a sprinkle of Tajín to taste. Garnish with lime, cilantro, and a couple slices of jalapeño. If you don’t care about aesthetics, and let’s be real most of the time I don’t, you can add the cheese and Tajín at the same time as the crema and lime juice and mix it all up.
Serve warm as a side dish, a dip for tortilla chips, or a topping for your tacos. I even used some of the leftovers as quesadilla filling the next day for lunch. I especially like to enjoy eating mine with a spoon while walking through Epcot, but who knows when I’ll get to do that again! Sitting in my pajamas watching a 4K POV ride through of Gran Fiesta Tour will have to do.
FOR THE CONGA:
1/2 cup pineapple juice
1/2 cup orange juice
3 tbsp grenadine
your favorite bubbly - club soda or sparkling wine (optional)
Maraschino cherries (optional)
pineapple slices (optional)
(Makes one serving.)
Add pineapple juice, orange juice, and grenadine to drinking vessel of your choice and stir to combine. Top with bubbly if that’s your jam, and garnish with pineapple and Maraschino cherries. If you are ~ fancy ~ you could shake it and pour over ice. This is one of my favorite bevvies to enjoy while doing a non-alcoholic drink around the world!
Stay safe out there my friends!
xx Amanda
