Esquites (Mexican Corn Salad)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Esquites (Mexican Corn Salad)

From Lisa Osborne:

 

A tasty Mexican street corn salad with an amazing blend of sweet corn, salty cheese, sour lime juice and a hint of spicy chili powder; pure summer in a bowl.

(Adapted from Serious Eats)

Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

• 2 tablespoons butter
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 3 tablespoons mayonnaise
• 1 glove garlic, grated
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juice
• 2 tablespoons cotija (or feta), crumbled
• chili powder to taste

Directions

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix everything and serve warm or at room temperature.

Option: Adding one diced avocado is so amazing!