Esquites (Mexican Street Corn Salad)
- 2 tablespoons vegetable oil
- 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
- Kosher salt
- 2 tablespoons mayonnaise
- 2 ounces feta or cotija cheese, finely crumbled
- 1/2 cup finely sliced scallion greens
- 1/2 cup fresh cilantro leaves, finely chopped
- 1 jalape帽o pepper, seeded and stemmed, finely chopped
- 1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
- 1 tablespoon fresh juice from 1 lime
- Chili powder or hot chili flakes, to taste
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 1 lime, fresh juice from (1 tablespoon)
- Chili powder or hot chili flakes (1)
- Cilantro, fresh leaves (1/2 cup)
- Corn, fresh (4 ears)
- Garlic (1 medium cloves)
- Scallion greens (1/2 cup)
- Condiments
- Mayonnaise (2 tablespoons)
- Cooking & Baking
- Jalape帽o pepper (1)
- Kosher salt (1)
- Vegetable oil (2 tablespoons)
- Dairy
- Feta or cotija cheese (2 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 12, 2012 (7 months ago).
166 people saved this recipe.
