Dori Esquites
This is a sponsored recipe by Real California Milk: All opinions are my own. Thank you for supporting the brands that make this website possible.
Dori Esquite: The Ultimate Summer Snack
When summer hits its peak and your cravings kick into high gear, there’s nothing like a snack that’s bold, flavorful, and a little over the top. Enter Dori-Esquite, a mouthwatering mashup of two iconic Mexican street foods: esquites (a warm corn salad) and Dorilocos (a beloved bag snack layered with toppings). This recipe is a vibrant, flavor-packed dish layered with creamy, spicy, and tangy notes. and it all comes together with the rich goodness of Real California Milkproducts like cotija, sour cream, and butter.
Whether you’re hosting a backyard get-together, need a quick crowd-pleaser for game night, or just want to jazz up your afternoon snack, this is the kind of indulgence that satisfies every craving. The best part? It only takes about 15 minutes to whip up, and it delivers a crave-worthy combo of textures and flavors in every bite.
Related Recipe: Esquites Fuego
Real California Dairy: The Heart of the Recipe
- Real California Milk products don’t just add flavor, they bring authenticity and quality to your table. The butter adds a golden, nutty depth to the corn; the cotija provides a crumbly, salty finish; and the sour cream creates that luxurious creaminess that brings the whole dish together. All of these dairy products come from milk from family-owned California dairies committed to sustainability and animal welfare. Just look for the Real California Milk seal when you shop, it’s your guarantee that you’re getting the real deal.
Ingredient Variations
To keep this dish fun and flexible, here are a few ways to put your own spin on it:
- Corn Options: While white corn is classic, yellow corn or grilled corn on the cob can add a smoky depth. Just slice it off the cob after grilling.
- Heat Levels: Pequíns bring the fire, but you can swap or combine with crushed chile de árbol or even a splash of your favorite hot sauce for a slightly different heat profile.
- Chips: Nacho-flavored Doritos are classic, but spicy chile-lime or ranch-style tortilla chips also work great. You can even go with Takis for an extra punch.
- Toppings: toss in thin slices of cucumber and jícama for extra crunch.
Storage Suggestions
If you’re planning to prep in advance, here’s how to store the components:
- Cooked Corn Mixture: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before assembling.
- Assembly: For the best texture, assemble right before serving so the chips stay crispy.
- Leftovers: If you do end up with pre-assembled leftovers, they’re still tasty the next day but will have a softer texture. Try using them as a topping for tostadas or mixing into a warm rice bowl.
Serving Suggestions
- Party Platter: Arrange on a large baking tray and serve family-style for sharing.
- Individual Servings: Serve in mini snack trays or cups with individual forks for easy mingling.
- Taco Night Side: This makes an excellent side to grilled carne asada tacos or shrimp skewers.
- Late-Night Snack: Reheat the corn, top some chips, and dig in. It’s the perfect quick fix for midnight munchies.
The Roots of Esquites and Dorilocos
Esquites are a beloved Mexican street food made with sautéed or boiled corn, seasoned with lime, cheese, crema, and chile. They’re often served warm in cups and eaten with a spoon. Meanwhile, Dorilocos, a relatively modern street food invention, originated in Mexico City in the early 2000s. It’s a wildly creative, sometimes chaotic blend of chips, veggies, candies, and hot sauce, all mixed in the bag. Dori-Esquite bridges these two traditions, creating a hybrid dish that’s both nostalgic and fresh, a celebration of how food evolves while honoring its roots.
FAQs
Yes! Just be sure to drain and rinse it well. Sauté it with butter until slightly golden for best results.
Any heavy-bottomed skillet will do. The key is even heat distribution to get a nice sauté on the corn without burning it.
With crushed pequín chiles and Tajín, it packs a mild-to-medium heat. You can always adjust the amount to suit your spice tolerance.
You can prep the corn and toppings ahead, but assemble just before serving to keep the chips from getting soggy.
Roll the limes firmly on a countertop before slicing to release more juice. Use a citrus squeezer for maximum yield.
It depends on the chips you use. Many nacho-flavored chips are not certified gluten-free. Double-check packaging if gluten is a concern.
There’s something magical about food that hits every taste bud: salty, tangy, creamy, spicy, and crunchy. That’s what Dori-Esquite is all about. With the help of Real California Milk products, this snack becomes more than just something to nibble on, it becomes the centerpiece of your summer snack table.
Ready to try it? Look for the Real California Milk seal next time you’re at the store and make your summer snacking unforgettable.
Find more #SummerSnacking recipes at realcaliforniamilk.com.
Dori Esquites
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: Serves 10 1x
Description
Let’s turn up the flavor on your next snack craving with this irresistible Dori-Esquite. A fusion of creamy esquites and crunchy, nacho-flavored chips that hits every flavor note: spicy, tangy, cheesy, and bold.
Ingredients
- 3 tablespoons Real California Butter
- 4 cups white corn, frozen or fresh
- 2/3 cup chopped fresh cilantro, divided
- ½ cup dried pequín chiles, crushed
- 2 teaspoons salt
- 12 ounces nacho flavor Doritos (or your favorite nacho flavor tortilla chip)
- ¼ cup mayonnaise
- ½ cup Real California Sour Cream
- ¼ cup Real California Cotija
- 2 tablespoons Tajin
- Limes for juicing
Instructions
- Melt butter in a cast iron skillet over medium heat.
Add corn and cook for 5 minutes, stirring frequently. Add 1/3 cup cilantro, crushed pequin chiles and salt. Stir and continue cooking for 6 minutes. Do not burn. Remove from heat and set aside. - Evenly arrange Doritos on a baking sheet. Top with cooked corn, mayonnaise, dollops of sour cream, cotija, remaining cilantro, Tajin and lime juice. Serve and enjoy.
