Mexican-style Sweet Corn Salad
In Mexico, they call this sweet corn salad "esquites". This is one of the most delicious street food you’ll ever try. It’s served as a snack in disposable cups and for that reason, it’s known as “Mexican street corn in a cup”. I like to call it “Mexico in a cup” and when you see the ingredients involved, you’ll agree with me.
Ingredients
- 6 fresh corn cobs (shelled)
- 1 tablespoon olive oil
- 4 tablespoons butter
- 1 garlic clove (minced)
- 1/2 cup yellow onion (finely chopped)
- 4 tablespoons jalapeño pepper (deveined, seeded, and finely chopped)
- 1/2 teaspoon Knorr® Selects™ granulated bouillon
- 1 cup water
- 1/4 cup Hellmann's® Mayonnaise
- The juice of a lime
- 1/2 cup queso fresco crumbs
- 1/2 cup cilantro (chopped)
- Hellmann's® Mayonnaise
- Queso fresco crumbs
- Powder chili pepper
- Wedge limes
Instructions
- 1
In a deep pan over medium heat, melt the butter with olive oil.
- 2
Add the garlic and onion, and sauté stirring occasionally until wilted, about 5 minutes.
- 3
Add the jalapeño, corn kernels, Knorr® Selects™ granulated bouillon, stir and cook for 3 more minutes, stirring occasionally.
- 4
Add the water and stir. Cook uncovered for 5-8 more minutes until the water is mostly consumed.
- 5
Put the corn in a big mixing bowl, add the cheese crumbs, lime juice, mayo, and combine well.
- 6
Add the fresh cilantro and stir so it’s evenly distributed.
- 7
Serve in individual cups topped with more mayo, queso fresco crumbles, chili powder, and a wedge of lime.
Cook it from the original
This recipe comes from enrilemoine.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on enrilemoine.com