Spiced Street Corn Salad (Esquites)
Description
Jalapeno and cayenne bring some heat to this easy spiced street corn salad, or esquites, that's perfect for Cinco de Mayo parties or anytime!.
Ingredients
•
4 cups fresh sweet corn kernels
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3 1/2 cups crumbled cotija cheese, divided
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1/2 medium white onion, chopped
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2 medium limes, juiced
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2 tablespoons vegetable oil
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2 tablespoons mayonnaise
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2 tablespoons chopped cilantro
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1 small jalapeno pepper, seeded and minced
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3 cloves garlic, minced
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1/4 teaspoon cayenne pepper
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sea salt to taste
Directions
1
Heat oil in a large cast iron skillet over medium heat until sizzling. Add corn and cook, stirring occasionally, until the corn is toasted and golden brown, 15 to 20 minutes. Add onion and garlic and cook for another 30 seconds. Remove from the heat and allow to cool, 10 to 15 minutes.
2
Mix corn mixture, jalapeno, 3 tablespoons cotija cheese, mayonnaise, lime juice, cayenne, and salt together in a mixing bowl. Adjust seasonings, adding more of your preferred flavors if desired. Top with remaining cotija cheese and cilantro.