ESQUITES RECIPE (MEXICAN CORN SALAD)



Crisp, sweet kernels are charred on the stovetop, then partnered with a slew of ingredients for a salad that’s just the right balance of smoky, spicy, and tangy flavors. Serve it warm, chilled, or at room temperature, it’s up to you, and totally delicious in every form.

Servings      : 4 to 6 as a side

INGREDIENTS

·         2 tablespoons canola or vegetable oil
·         4 cups fresh or thawed frozen corn kernels (from about 5 medium ears)
·         1/2 teaspoon kosher salt
·         1 clove garlic, minced
·         1/4 cup coarsely chopped fresh cilantro
·         1 small jalapeño pepper, seeded and finely chopped
·         3 tablespoons crumbled Cotija cheese, plus more for garnish
·         2 tablespoons mayonnaise or Mexican crema
·         1 tablespoon freshly squeezed lime juice
·         1 1/2 teaspoons chili powder



INSTRUCTIONS

1. Heat the oil in a large cast-iron skillet over medium-high heat until shimmering. Add the corn and cook, stirring occasionally, until toasted and golden brown, about 15 minutes. Add the garlic and cook for 1 minute more. Remove the skillet from the heat and allow the corn to cool for a few minutes.
2. Transfer the corn to a large bowl. Add the cilantro, jalapeño, Cotija, mayonnaise, lime juice, and chili powder and stir to combine. Top with additional Cotija and serve warm or at room temperature.



NOTES

·        Make ahead: The corn can be cooked up to a day in advance and stored in an airtight container in the refrigerator. Bring to room temperature for about 15 minutes before assembling the salad.
·     Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe from thekitchn.com


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