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Esquites (Mexican Corn Salad)

Ingredients
  

  • 4 ears corn
  • 1 jalapeno finely chopped
  • 1 clove garlic minced
  • 2 T butter
  • 1/2 t salt
  • 1 t chili powder
  • 1/4 t cayenne
  • 3 T fresh cilantro coarsely chopped
  • 3 T cotija or feta cheese
  • 2 T mayonnaise
  • juice of 1/2 a lime
  • 2 green onions chopped

Instructions
 

  • Cute the corn from the cobs.
  • Melt the butter in a skillet over medium heat.
  • Add the corn and salt and saute until charred.
  • Remove from heat and transfer to a bowl.
  • Let cool slightly (about 10 minutes should do it), then add the remaining ingredients.
  • Serve at any temperature with chips, on its own, or on quesadillas!
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