Esquites Recipe (Mexican Street Corn Salad)

🧂 Ingredients

• 4 ears of corn

  enough for about 6 cups of corn
• 1 tablespoon vegetable oil
• 1-2 jalapeno peppers

  finely chopped (cored for less spicy)
• 2 cloves garlic

  minced
• 1/2 cup fresh chopped cilantro

  chopped
• 1/4 cup fresh chopped scallions
• ¼ cup mayonnaise

  (or use a mix of mayo and Mexican crema or sour cream for a lighter version)
• 1 tablespoon fresh lime juice

  (juice from 1 small lime)
• 1 teaspoon cumin
• 1/2 teaspoon red pepper flakes

  (or to taste - or use hot sauce!)
• 3 tablespoons crumbled cotija cheese

  (or use queso fresco)
• Salt to taste

  about ½ teaspoon

Instructions

• 1 Cut the corn from the cobs. Heat the vegetable oil in a large pan and cook the
  corn for 8-9 minutes, stirring, or until the corn browns and chars.
  Alternatively, you can grill the corn to get the char, then cool and slice off
  the corn kernels.
• 2 Next, add the charred corn to a large mixing bowl and stir in the remaining
  ingredients.
• 3 Mix everything together until the corn is nice and creamy and the ingredients
  are uniformly mixed.
• 4 Top with a bit of extra crumbly cheese and fresh cilantro.

Nutrition Info