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Spiced Street Corn Salad (Esquites)
Spiced Street Corn Salad (Esquites)
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Spicy street corn salad with jalapeno and cayenne, ideal for Cinco de Mayo celebrations.
Ingredients:
  • 2 tablespoons vegetable oil
  • 4 cups fresh sweet corn kernels
  • 0.5 medium white onion, chopped
  • 3 cloves garlic, minced
  • 1 small jalapeno pepper, seeded and minced
  • 3.5 cups crumbled cotija cheese, divided
  • 2 tablespoons mayonnaise
  • 2 medium limes, juiced
  • 0.25 teaspoon cayenne pepper
  • sea salt to taste
  • 2 tablespoons chopped cilantro
Instructions:
  • In a large cast iron skillet, heat oil over medium heat until sizzling. Add corn and cook until toasted and golden brown, stirring occasionally, for 15 to 20 minutes. Stir in onion and garlic and cook for 30 seconds. Take off the heat and let it cool for 10 to 15 minutes.
  • Combine corn mixture, jalapeno, 3 tablespoons cotija cheese, mayonnaise, lime juice, cayenne, and salt in a mixing bowl. Taste and adjust seasonings to your liking, adding more of your favorite flavors if needed. Finish by sprinkling the remaining cotija cheese and fresh cilantro on top.

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