Mexican Street Corn Salad (Esquites Recipe)

🧂 Ingredients

• 2 tbsp (30ml) vegetable oil
• 1 tbsp butter
• 3 cups frozen corn kernels

  thawed (or 4-5 ears fresh corn, shucked, kernels removed)
• 1 to 2 medium cloves garlic

  finely chopped
• 1 large ripe but firm avocado

  diced
• 1 small red onion

  diced
• 1/2 cup (1/2 oz) fresh cilantro leaves

  finely chopped
• 1 jalapeno pepper

  seeded and stemmed, finely chopped
• 2 oz (60g) feta or Cotija cheese

  finely crumbled
• 2 tbsp (30ml) mayonnaise
• 2 limes

  juiced
• Chili powder or crushed chili flakes

  to taste
• Sea salt and ground pepper

  to taste

Instructions

• 1 Heat oil and butter in a large heavy-bottom skillet or wok over high heat.
• 2 Add corn kernels, season to taste with salt and pepper. Allow them to cook
  undisturbed for 2-3 minutes, or until golden-brown.
• 3 Toss once then continue to cook undisturbed for a couple of minutes more. Stir
  in the garlic and continue to cook until the corn is mostly charred and tender,
  around 4-6 minutes.
• 4 Transfer to a large salad bowl.
• 5 While the corn is still warm, add in the remaining ingredients and season to
  your taste.
• 6 Toss to combine and serve warm or cool.

Nutrition Info