Esquites

Creamy, tangy Mexican street corn salad puts the flavors of elote in a bowl. Esquites are the perfect side dish for a barbecue.

📝 Ingredients

• 2 tablespoons olive oil
• 3 cups fresh or frozen corn, thawed
• 1/2 cup mayonnaise
• 1/3 cup crumbled Cotija cheese
• 1/3 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon lime juice
• 2 garlic cloves, minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Lime wedges, optional

👨‍🍳 Instructions

1. 1In a large skillet, heat the olive oil over medium-high heat. Add the corn.
2. 2Cook and stir for 8 to 10 minutes, until the corn is slightly charred.
3. 3Transfer the charred corn to a large bowl. Stir in the mayonnaise, cheese, cilantro, green onions, jalapeno, lime juice, garlic cloves, chili powder, salt and pepper.
4. 4If you’d like, garnish the corn salad with additional cilantro, crumbled Cotija cheese and lime wedges. Esquites are usually served warm rather than piping hot, so let the dish cool slightly before serving.