Esquite Tostada
A revolutionary twist on a classic favorite: roasted corn over creamy labneh, with parmesan, chipotle and the rich flavors of Pizca Maqueño vinegar.
- Vinegar
- Pizca Balbisiana
- Type
- Tostada for sharing
- Ingredients
- 11
Made with BalbisianaCharred oak · Cotton candy
Method
The esquite
- 01
Boil or roast the corn until tender.
- 02
Once cooled, remove the kernels from the cob.
- 03
Combine the kernels with the labneh or crema.
- 04
Add the Pizca Maqueño vinegar.
- 05
Sprinkle with parmesan and chipotle flakes, and gently fold everything together.
The tostada
- 01
Preheat the oven to 425 °F (220 °C).
- 02
Lightly oil both sides of the tortillas and place them on a baking sheet.
- 03
Bake 5 to 8 minutes per side, until crispy.
To serve
- 01
Top the tostada with the esquite and finish with all the toppings.
“The creaminess of labneh with the sweet, citrusy notes of Maqueño vinegar is the perfect partner for corn.”
Used in this recipe
Balbisiana
100% plantain Maqueño · 375 ml
- 01Charred oak
- 02Cotton candy
- 03White pepper
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