Esquites - Mexican Corn Street Salad
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Ingredients

  • ESQUITES
  • 2 tablespoons butter
  • 3 cups corn (about 4 ears), cut from the cob or 2 bags of frozen corn
  • ½ jalapeño, seeded and finely diced
  • 2-3 tablespoons of red onions, chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon of sour cream
  • 1 handful cilantro, chopped
  • 1 lime, juice
  • 2 tablespoons cotija cheese (or feta), crumbled
  • chili powder to taste (if you can find Chile piquin, even better).
  • Melt the butter in a heavy skillet (if you have cast iron, use it) over high heat.
  • Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes Add the jalapeno, and onion sauté for a minute and remove from heat and allow to cool for a few minutes.
  • In a mixing bowl, combine the toasted corn mixture with the remaining ingredients. Adjust seasonings, adding more of your preferred flavors
  • Serve it hot, warm or even cold – it’s good any which way, which makes it a perfect side dish for any summer party you need to take a dish to.

Instructions

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