RECIPE MAGIC!

MEXICAN CORN SALAD

Mexican corn salad, also known simply as "esquites," is a delicious Mexican street food now popular everywhere. You can make your corn salad with summer fresh picked summer corn but frozen works perfectly, year round. 

INGREDIENTS:

  • 5 cups corn kernels removed from husks (or frozen)
  • 1/2 red onion finely diced
  • 2 tbsp mayonnaise
  • 2 tbsp full fat sour cream
  • 1 tbsp Garlic EVOO or 2 cloves minced
  • 1/4 cup Butter EVOO
  • 1/2 cup finely grated Parmesan
  • 2 tbsp fresh lime juice (2 limes)
  • 1 tsp Jalapeño EVOO (or Chipotle EVOO)
  • 2 green onions, chopped
  • 1 cup crumbled Cotija cheese (or feta cheese is a great substitute)
  • 1 cup fresh cilantro leaves, chopped
  • Salt and pepper to taste


DIRECTIONS:

Place Butter and Garlic EVOOs in skillet on high heat. When shimmering add fresh garlic if using, then corn and cook for 5 minutes, stirring every now and then, until you get golden brown bits. Resist stirring constantly. Add salt and pepper to taste. Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice, Jalapeño EVOO and Parmesan. Toss well to combine – heat will "melt" dressing. Add cilantro and red onion. Toss again. Sprinkle crumbled Cotija (Feta) cheese on the corn mixture along with green onions. Season with salt and pepper to taste. Serve with drizzle of Jalapeño or Chipotle EVOOs.